Tips

Fried Chicken: Purchase frozen breaded chicken breast. I plan for 4-5 per person. If your picnic is over the course of the day, family members may eat 2-3 times so you want plenty. Besides, they keep. Fry them the day before. Drain thoroughly. Refrigerate.

Fresh Veggies: Use the bags of carrots and celery. Save some of the celery for the potato salad. Bring enough for people to munch. Rather than reaching for the chips, reach for the veggies.

Pickles: Choose 2-3 varieties to offer everyone a choice.

Brownies: I like to make a couple of batches. I do not ice them because the icing gets nasty in the heat. Plain old brownies are great for a picnic. They are finger food and don't melt.

Cookies: I tend toward plain cookies in deference to the heat. Sugar cookies, Snickerdoodles, oatmeal, anything that does not have a "melt factor." Keep sealed tight to avoid ants.

Fresh Fruit: Avoid cut up fruit as it tends to break down in the heat. Instead, buy whole fruit, choosing from the best summer has to offer: peaches, nectarines, plums and, if you have a large group, watermelon.

Potato Salad

This was a favorite in my family and I learned how to make it as a young girl. Every time there was a party, I was asked to bring my potato salad. It calls for a bit of milk in the dressing. My mother taught me the milk helps the dressing stick to the potatoes. I peel and steam my potatoes. Peeling before they cook makes it much easier on me. Steaming leaves the potatoes soft enough to eat but firm enough that they don't break down in the salad.

• 2-3 potatoes per person, peeled, chopped and steamed til just tender
  
• 1 small onion, chopped medium fine
  
• 1 cup celery, chopped medium fine
  

Dressing

• 1 cup mayo
  
• 1/2 cup yellow mustard
  
• 1/4 cup vinegar
  
• 1/8 cup milk
  
• salt & pepper to taste
  

In large covered container, mix potatoes, onion and celery gently. Put dressing ingredients in small covered container. Close lid tight. Shake to mix. Test dressing for thickness. It should not drip off a spoon. If it is too thin, add a bit of mayo. Test for tartness. It should be very tart. This is fine since the potatoes reduce the tartness. If the dressing is not tart enough before adding to salad, it will be too bland in the salad. If necessary, add mustard.

Add about half the dressing to the salad. Mix well. If the salad is too dry, add more dressing until the potatoes are just coated. Seal tight and refrigerate overnight. The salad taste much better if it is made the day before. If you have dressing left over, seal and place in frig. It keeps up to 2 weeks.