My mother used to make potato salad, coleslaw and macaroni salad every Summer and they are always appropriate for guests.

COLESLAW

The night before you make it, you can grate the cabbage and store it in a plastic bag, but I just buy the cabbage already shredded.

3 cups shredded cabbage

Toss with:

1/3 cup mayonnaise, 1 Tablespoon apple cider vinegar, 2 teaspoons sugar

1/2 teaspoon salt and 1/2 teaspoon celery seed.

Stir until sugar dissolves. Chill. Serves 4.

The night before, you can cook the potatoes with the peel on, until tender. Hard boil 2 eggs.

Combine 2 1/2 cups cubed, cooked potatoes,1 teaspoon sugar,1 teaspoon white vinegar

Add: 1/2 cup chopped onion,3/4 cup mayonnaise,salt, paprika and celery seed, to taste.>

Stir in 2 hard cooked eggs, sliced,2 ribs celery and prepared mustard, to taste. (I use enough until it turns salad yellow)

Chill. Serves 4.

Sea-shell Macaroni Salad (Mother got the recipe off the Mueller's macaroni box many years ago. She always added 2 hard boiled eggs.

8 ounces (3 1/2 to 4 cups) Mueller's sea-shell macaroni

1 tomato

1/2 cup mayonnaise

1 cup diced celery

1 tablespoon lemon juice

3 Tablespoons pimiento

1 teaspoon salt

2 Tablespoons green pepper

1 teaspoon sugar

1/4 teaspoon celery seed Radish roses

Cook macaroni as directed; drain. Rinse with cold water; drain again. Mix mayonnaise with lemon juice, salt and sugar. Combine with macaroni, celery seed, tomato, celery, pimiento and green pepper. Serve on salad greens; garnish with radish roses. Makes 6-8 servings.