COOK'S CORNER SEE YA LATER, 'TATER.

Byline: Natalie Haughton Food Editor

No summer picnic, barbecue or potluck would be complete without a few good potato salads and coleslaw.

First in today's lineup is a potato salad from the recently released ``Potato Salad: Fifty Favorite Recipes,'' by Barbara Lauterbach (Chronicle Books; $18.95). It's filled with an array of regional specialties, along with some offering contemporary tastes from around the world.

The Frog Potato Salad, included here, is one of the author's favorites - and the dressing recipe hails from the Frog Catering Co. of Philadelphia, formerly the Frog Commissary Restaurant. Steven Poses, owner of the company, who developed the recipe, notes the dressing is equally delicious as a dip.

If you want something a little offbeat, whip up a batch of my Barbecue Potato Salad. Sounds weird with barbecue sauce in the dressing, but it's terrific and has many fans. To speed preparation time, cook the unpeeled potatoes (pierce them all over) on a plate in the microwave oven until tender, then cool before peeling and cutting up.

If coleslaw is your choice, whip up our copycat version of one served at Wood Ranch BBQ. It's great - and a reader favorite. Our streamlined version couldn't be simpler.

For a simple dessert, turn out a pan of bar cookies in a jiffy. You can't go wrong with plenty of chocolate and nuts on the top. They'll appeal to kids and adults alike.

Don't make summer eating a chore! Enjoy!

THE FROG POTATO SALAD

FROG MUSTARD DRESSING:

1/4 cup Dijon mustard

1 tablespoon red wine vinegar 

1/8 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup corn oil 

SALAD:

2 pounds Yukon Gold potatoes

2 tablespoons white wine vinegar

1 cup grape tomatoes (smaller than a cherry tomato) OR cherry tomatoes, stemmed

2 cups broccoli florets, blanched 

3 OR 4 marinated artichoke hearts, drained and quartered

1/3 cup pitted, chopped Kalamata olives

To make Frog Mustard Dressing, in a small bowl, whisk together mustard, vinegar, salt and pepper. Gradually whisk in oil until an emulsion forms. (Dressing may be made up to 2 days ahead and stored, covered, in refrigerator.)

For Salad, boil potatoes in boiling salted water until tender, drain well. When cool enough to handle, peel and cut into 1/4-inch-thick slices. Place in a large bowl and sprinkle with vinegar while still warm.

Add tomatoes, broccoli, artichoke hearts and olives to potatoes (should be at room temperature). Pour dressing over mixture and toss gently but thoroughly. Serve immediately. Makes 6 to 8 servings.

From ``Potato Salad: Fifty Favorite Recipes,'' by Barbara Lauterbach.

COLESLAW WITH PEANUTS

1 (16-ounce) package refrigerated coleslaw (shredded cabbage and shredded carrots)

1 1/2 cups shredded red cabbage (purchase already shredded in package in produce section)

3/4 cup finely sliced celery

1/3 cup finely chopped green onions

1/3 cup red wine vinegar

1 tablespoon water

1 tablespoon sugar

1/2 teaspoon seasoned salt 

1/4 to 1/2 teaspoon garlic powder

1/3 cup vegetable oil

Garlic pepper to taste

1 cup dry roasted peanuts

In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions.

In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil. Mix dressing with coleslaw; stir in garlic pepper and peanuts and toss well. Refrigerate until serving. Makes 6 servings.

BARBECUE POTATO SALAD

1 1/2 cups dairy sour cream (light OK)

2/3 cup hickory-flavored barbecue sauce

3 to 4 green onions, chopped OR 1/2 cup chopped red onions

1 cup cooked OR canned corn kernels

1/2 cup chopped celery

1/2 medium red bell pepper, chopped

1/3 cup crumbled cooked bacon

Few dashes cayenne pepper

Seasoned salt

2 pounds red OR small white potatoes, cooked, cooled and cut into 1-inch cubes (peel, if desired)

In a medium bowl, mix together sour cream and barbecue sauce until blended. Stir in all remaining ingredients except potatoes, mixing until coated. Gently stir in cold potatoes. Chill well. Makes 4 to 6 servings.

LAYERED NUTTY CHOCOLATE SQUARES

1 1/2 sticks (6 ounces) plus 1 tablespoon butter, softened

3/4 cup packed brown sugar

1 egg

1 1/2 teaspoons vanilla

1 1/2 cups flour

9 ounces semisweet chocolate chips (1 1/2 cups)

1/3 cup light corn syrup

2 cups lightly salted peanuts OR coarsely chopped lightly salted pecans

In a medium bowl, combine 1 1/2 sticks butter and brown sugar. Beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg and 1 teaspoon vanilla until blended. Add flour and beat until well blended. Press dough evenly in bottom of a foil-lined 9x13-inch baking pan. Bake in preheated 350-degree oven 16 to 18 minutes or until light golden. Let cool 10 to 15 minutes.

Meanwhile, in a 1-quart glass bowl combine chocolate chips and corn syrup. Heat in microwave oven on high power 1 to 1 1/2 minutes, stirring until smooth. Stir in remaining 1 tablespoon butter and remaining 1/2 teaspoon vanilla until blended.

Spread chocolate mixture evenly over baked crust. Sprinkle nuts over top; press in gently. Refrigerate until set, 2 to 3 hours. Cut into 45 squares. Makes 45.

From ``365 Great Chocolate Desserts,'' by Natalie Haughton.

FOR THE RECORD: In last Wednesday's Cook's Corner column, the recipe for Cajun Spiced Walnuts contained the wrong ingredients and directions. The corrected recipe follows.

CAJUN SPICED WALNUTS

1 egg white

1 1/2 teaspoons garlic salt

1 teaspoon ground cayenne pepper

1 1/2 teaspoons mixed dried herbs

1 teaspoon paprika 

2 cups walnut halves and/or pieces

Coat a large, shallow baking pan with nonstick cooking spray. In a large bowl, combine egg white, garlic salt, cayenne pepper, herbs and paprika. Beat with a fork until blended. Add walnuts and toss until evenly coated. Spread in prepared baking pan.

Bake in preheated 350-degree oven 14 to 16 minutes, stirring once after about 8 minutes, until nuts look dry and toasted. Remove from oven and cool completely. Store in an airtight container. Makes 2 cups.