Most chefs will replace the creamed and fried potatoes of winter with boiled potatoes tossed with vinaigrette.

Among the best are bhindi masala (okra flavored with browned onions and dried mango), baked eggplant coated with a sweet-and-sour tamarind sauce, and labdharay aloo (potatoes tossed with ginger and tomatoes).

Add warm potatoes, bacon, endive and arugula or dandelion greens; toss to coat.

Steam writhed upward from the plate before her laden with beef, corn, and small potatoes tossed with herbs and seasoning.

Bake for 7 minutes; lower the heat to 400 degrees, toss the mixture to prevent burning and continue to bake until the potatoes are very tender, about 40 to 45 minutes, tossing the mixture every 10 minutes.

Place the potatoes in a serving bowl and toss them in the dressing.

And so are roasted potatoes tossed with rosemary, olive oil, salt and pepper; the same combination can be worked into dough for pizza, focaccia or pasta.

For openers, you might try the lobster and crab meat salad with mixed lettuces; the grilled octopus, potatoes and red onion tossed in vinaigrette, or the earthy fava bean, fresh peas and asparagus soup.

Boiled potatoes tossed in a mustardy mayonnaise with a sprinkling of herbs and chopped red onion - who knows why it tastes so good and why it is as integral a part of a picnic as a cold drink and ants?

With the salmon, serve some simple sauteed new potatoes tossed in butter or olive oil and herbs plus a mixed stir-fried vegetable dish, combining broccoli flowerets, green beans or asparagus and slant-cut carrot slices.