Yield: 6 servings

For sauce vinaigrette:

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon dry mustard

6 tablespoon olive oil, divided

2 tablespoon vinegar, divided, or 1 tablespoon vinegar plus 1 tablespoon lemon juice

For salad:

5 or 6 medium red potatoes

2 hard-cooked eggs

1/2 cup or more your choice: onions, olives, pickles, celery with leaves, cucumbers, capers

1/2 cup mayonnaise

2 tablespoons prepared yellow mustard

1 tablespoon salt

2 tablespoons horseradish (optional)

Paprika

1. Make the vinaigrette. In a small bowl, combine 1/4 teaspoon salt, pepper, dry mustard, 1 tablespoon olive oil and 1 tablespoon vinegar. Beat well with a wire whisk or a fork until smooth. Add 2 tablespoons olive oil; beat well. Add the remaining 1 tablespoon vinegar or lemon juice and the remaining 3 tablespoons olive oil; beat again. Warm slightly and mix well before using.

2. Make the salad. Boil potatoes, then peel and slice them while still warm. You should have about 2 cups. Marinate them in warm vinaigrette.

3. Chop or slice eggs. Add to the potatoes along with your choice of onions, olives, pickles, celery, etc. Chill for at least an hour.

4. Mix together mayonnaise, prepared mustard, 1 tablespoon salt and horseradish, if using. Stir into chilled potato mixture. Refrigerate at least 1 hour.

Note: For hot-weather picnics, Rombauer advises omitting the eggs and mayonnaise.

Per serving: 370 calories; 31g fat; 4.5g saturated fat; 75mg cholesterol; 5g protein; 19g carbohydrate; 2g sugar; 2g fiber; no sodium; 25mg calcium.

Adapted from "Joy of Cooking," by Irma S. Rombauer and Marion Rombauer Becker (Bobbs Merrill, 1967 edition).