Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Celebration Series, “Summer”, by Joanne Weir (Time-Life Books, 1997).
Serve this salad with a batch of your favorite barbecued ribs or chicken for an old-fashioned summer picnic. If desired, add 2 chopped hard-cooked eggs or 1/2 cup chopped red onion with the potatoes.