COOK'S CORNER PERFECT PICNIC SALADS.

Byline: NATALIE HAUGHTON

In response to Delores Hamilton's recent request for potato salad, Virginia Vincent sent along her family's favorite recipe that she came across in 1966. ``It is well used and well loved,'' she writes. We're uncertain if is similar to the one Hamilton requested from Philippe's in Los Angeles, but it sounds delicious.

Hamilton was also interested in getting a recipe for the cole slaw served at the Original Pantry restaurant in Los Angeles, owned by Mayor Richard Riordan. She's in luck, because a few years back, we streamlined the recipe for a food story about the mayor and are including it today.

You can make the dressing in advance, refrigerate it and toss with shredded cabbage just before serving. If time is short, pick up a package or two of preshredded cabbage and carrot slaw in the supermarket produce section to use instead of shredding your own.

Both the cole slaw and potato salad would be good additions to Memorial Day feasting, so give them a try.

VERY SPECIAL POTATO SALAD

(Shared by Virginia Vincent, Sherman Oaks)

8 medium potatoes (about 8 cups cubed)

Water

3 1/2 teaspoons salt

2 teaspoons dill weed

3 tablespoons vinegar

1/2 teaspoon black pepper 

1/2 cup sliced green onions, tops and all

1/2 cup chopped sweet pickle 

2 tablespoons chopped pimiento 

4 to 6 hard-cooked eggs, coarsely chopped

1 1/2 cups dairy sour cream

1/2 cup mayonnaise

3 tablespoons lemon juice

2 teaspoons prepared mustard

2 tablespoons minced fresh parsley

Cucumber and radish slices

Cook potatoes in jackets in water along with 2 teaspoons salt and dill weed until tender. While still warm, peel and cut potatoes into 1/2-inch cubes. Place in a bowl. Sprinkle with vinegar and remaining 1 1/2 teaspoons salt and pepper. Let stand until cool.

Combine green onions, sweet pickle, pimiento, hard-cooked eggs, sour cream, mayonnaise, lemon juice and mustard. Toss with potato mixture. Chill. Sprinkle with parsley. Edge bowl with cucumber and radish slices. Refrigerate any leftovers. Makes 8 servings.

COLE SLAW, THE ORIGINAL PANTRY-STYLE

1 2/3 cups mayonnaise

1/3 cup sugar

3 tablespoons white wine vinegar

1/2 cup vegetable oil

1/4 teaspoon EACH garlic powder, onion powder, dry mustard and celery seeds

Dash black pepper

2 tablespoons lemon juice

3/4 cup half-and-half

1/2 teaspoon salt OR seasoned salt

2 heads cabbage, finely shredded

Blend together mayonnaise, sugar, vinegar and oil with wire whisk. Add garlic powder, onion powder, mustard, celery seeds, pepper, lemon juice, half-and-half and salt. Stir until smooth.

Pour over cabbage in a large bowl, tossing until well coated. Serve immediately or refrigerate until serving time. Makes 12 to 16 servings.

NOTE: Dressing can be prepared ahead and kept 2 to 3 days, covered, in refrigerator. Makes about 3 1/2 cups dressing.

Harvest Soup

Joni Schaper sent along the following soup recipe for Lois Schroeder, who was looking for one similar to that served at Fresh Choice restaurant. It is loaded with veggies.

GRANDMA'S HARVEST SOUP

(Shared by Joni Schaper, Lancaster)

1 1/2 pounds beef stew meat, trimmed and cubed

1 tablespoon vegetable oil

10 medium fresh tomatoes, peeled and cut up

2 cups tomato juice

2 medium onions, chopped

1 to 2 garlic cloves, minced

1/2 teaspoon pepper

2 teaspoons salt (optional)

6 medium potatoes, peeled and cubed

5 carrots, sliced

2 cups frozen corn

2 cups fresh OR frozen green beans

2 cups frozen peas

3 celery stalks, sliced

1 cup sliced butternut squash

1/4 cup finely chopped fresh parsley

1 teaspoon sugar

In a Dutch oven, brown meat in oil over medium-high heat. Add tomatoes, tomato juice, onions, garlic, pepper and salt.

Bring to a boil; reduce heat to low and simmer 1 hour. Add potatoes, carrots, corn, green beans, peas and celery. Cover and simmer 30 more minutes. Add squash; simmer 10 to 15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar. Makes 8 to 12 servings.

Can you help?

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

-- I am looking for a recipe for Paul Lynde Stew, which my mother lost several years ago. It was delicious. Any help would be appreciated.

- Kim Hoover

San Fernando