Salad - green, pasta or potato - is a mainstay of summertime entertaining

Salad - be it noodle salad or potato salad or salad made with fruit or vegetables - is a mainstay for picnics, potlucks and all-around summer entertaining.

Have you ever been to an outdoor party or potluck that didn't have salads? Me either. Salads are generally easy to make, inexpensive and go a long way when feeding a crowd.

When making pasta, coleslaw or vegetable salad, figure 1 cup per serving if you're having just one salad. If you're serving two or more salads, plan on 1/2 cup per person.

For leaf lettuce or tossed salads, figure 1 to 2 ounces per large serving dressed with 1 to 2 tablespoons dressing. You can also serve the dressing on the side.

If you wind up with leftover salad, refrigerate it in an airtight container or plastic sealable bag for up to three days.

Fans of potato salad will be inspired by the new cookbook "Potato Salad" by Debbie Moose (Wiley, $16.95). Moose has a potato salad for just about any occasion, including classics and salads with ethnic flair. They can be served as side or main dishes.

Many of the recipes in the book are traditional mayo-based salads or have sour cream, while others are served with dressing or vinaigrette. There are 65 recipes in all, and color photos of more than half of them.

Which potatoes does Moose say are the best?

Her favorites are new potatoes, because you don't have to peel them, small reds and Yukon Golds.

To peel or not to peel, for the most part, is a personal preference, and many of the book's recipes call for leaving the peel on.
If you want a change from boiling potatoes, Moose suggests roasting or grilling them.

When making potato salad, she suggests following your "potato salad muse!" Make adjustments as necessary to suit your own tastes.

"The beauty of potato salad is that you don't have to be exact about it," Moose writes.

AVOCADO AND GRAPE TOMATO SALAD
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Yield: 8 (1/2-cup) servings

SALAD
5 large avocados, halved, pitted and diced
2 cups grape tomatoes, washed, halved
1 cup coarsely chopped cilantro
1 small white onion, peeled, sliced

VINAIGRETTE
Juice of 2 large limes
1/4 cup white vinegar
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon each, chili powder, ground cumin and sugar

Procedure:
1. In large bowl, gently mix together avocados, tomatoes, cilantro and onion.
2. In glass measure, whisk together vinaigrette ingredients. Taste and adjust seasonings.
3. Pour vinaigrette over avocado salad and mix to combine. Cover with plastic wrap, pressing wrap directly onto salad surface, and refrigerate 1 hour before serving.

SESAME CUCUMBER SALAD
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Yield: 6 servings

1 English cucumber, cut into large dice
1 cup shredded carrots
2 tablespoon toasted sesame oil
1/2 teaspoon salt
2 teaspoons mix of black and toasted sesame seeds

Procedure:
1. In serving bowl, combine cucumbers, carrots, sesame oil and salt. Sprinkle with sesame seeds.
2. Chill about 1 hour before serving.

Source: Adapted from The Associated Press

TARRAGON-LEMON POTATO SALAD
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Yield: 6 servings

2 pounds new potatoes
1/2 cup chopped celery
1/3 cup chopped fresh Italian parsley
1/2 cup sour cream
3/4 teaspoon each chopped garlic and lemon zest
1 teaspoon (or more to taste) lemon juice
2 tablespoons dill pickle relish
1 1/2 teaspoons dried tarragon,
    or 4 teaspoons fresh (or to taste)
3/4 teaspoon each salt and ground black pepper

Procedure:
1. Place potatoes in large pot and add enough cold water to cover. Cover pot with lid and bring to boil. Cook until potatoes are easily pierced with the tip of a knife, 15-20 minutes. Drain and let cool until you can handle them. When cool, cut potatoes into quarters or halves.
2. In large bowl, toss together potatoes, celery and parsley. In small bowl, stir together sour cream, garlic, lemon zest, lemon juice, relish, tarragon, salt and black pepper. Pour dressing over potatoes and toss to coat.
3. Cover; refrigerate for several hours or overnight.

Source: "Potato Salad" by Debbie Moose