COOK'S CORNER SALADS JUST RIGHT FOR YOUR JULY 4 BUFFET.

Byline: Natalie Haughton Food Editor

What would the Fourth of July be without a few salads, including potato, on a buffet? If you're looking for a quick fix and don't have a recipe handy, here are a couple of favorites from my collection. The potato salad is my rendition of the one I grew up with. Since mayonnaise was never a refrigerator staple, our family preferred and used sour cream. You can turn this recipe into macaroni salad by substituting cooked macaroni for the potatoes.

My quick trick for cooking the potatoes saves lots of time and cleanup. Simply rinse whole unpeeled potatoes well with cold water (and remove any excess dirt with a vegetable brush), pierce them in a few places with a sharp knife and arrange in a circle on a microwave-safe dinner-size plate, stacking with a second layer if necessary. Microwave on high power, uncovered, without any water added for about 15 to 20 minutes (my microwave has a turntable), depending on the number of potatoes, density, etc. Check the potatoes after the first 10 to 12 minutes and then again after 15 minutes or so, piercing with a knife or fork. Remove any that are tender and done, then continue cooking the rest a few more minutes, until done. Remove the plate to the sink and run cold water over the potatoes a minute or two. Drain and leave at room temperature until cool. Then refrigerate, whole in a plastic bag, until cold before peeling and cutting up for a salad. (If you're in a hurry, chill potatoes quickly in a bowl of ice water, but be sure to dry them before proceeding.) If you use thin-skinned red or white potatoes or Yukon Golds, there's no need to peel them.

Another terrific choice that would make ideal picnic or summer fare is an antipasto salad. Present on a bed of shredded spinach or lettuce or use as a filling to wrap in tortillas or pita bread.

FAVORITE SOUR CREAM POTATO SALAD

1 1/2 cups regular OR light dairy sour cream

3 to 4 tablespoons red wine vinegar 

1 tablespoon dill pickle juice

1 tablespoon prepared mustard

1/2 teaspoon seasoned salt 

1/2 teaspoon garlic pepper

1 1/2 teaspoons dried dill weed OR 3 tablespoons chopped fresh dill

4 medium dill pickles, chopped

2 pounds medium red potatoes, cooked until tender, chilled and cut into 1-inch cubes

Mix together sour cream, red wine vinegar, pickle juice, mustard, salt, garlic pepper and dill weed. Combine in a large bowl with pickles and cold potatoes cubes, tossing gently until well mixed. Chill several hours or overnight. Makes 6 or more servings.

NOTE: 8 ounces uncooked salad macaroni, cooked in boiling, salted water until tender, can be substituted for potatoes.

ANTIPASTO SALAD

1/2 cup bottled Italian salad dressing

1 teaspoon Dijon mustard

3 tablespoons chopped fresh basil

3/4 pound sliced Genoa OR other hard salami, cut into thin strips

1/2 pound provolone cheese, cut into 1/2-inch cubes

1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained

3 medium tomatoes, seeded and chopped

4 to 6 sun-dried tomatoes packed in oil, cut up

1 medium green bell pepper, cut into thin strips

1 bunch green onions, thinly sliced

1/2 cup ripe olive pieces

8 to 10 cups shredded fresh spinach OR salad greens (optional)

In a large bowl, mix together Italian dressing, mustard and basil. Add salami, cheese, beans, fresh and sun-dried tomatoes, green bell pepper, green onion and olives. Toss to mix well. Refrigerate several hours to allow flavors to blend. Toss again before serving. Serve on a bed of greens, if desired. Makes 6 to 8 servings.

From ``365 Easy One Dish Meals,'' by Natalie Haughton.