J:

This past Sunday, I had people over for a City Council campaign
event combined with Sunday Dinner. Since people we're coming
and going, I stuck with easy stuff -- spaghetti, salad, chips
and salsa, and potato salad. Since the candidate's wife, my
friend Kathleen, hates mayonaise, I made a potato salad recipe
from Deborah Madison's _Vegetarian Cooking for Everyone_ that
doesn't use mayonaise. It was pretty popular, despite my using
only half the olive oil called for. Here's my scaled up
version.

2 large red onions, finely diced
1 cup apple cider vinegar
salt and pepper
1/2 cup olive oil

Pour boiling water over a strainer full of the diced onions.
Shake dry. Put in a large bowl with the vinegar, 2 teaspoons
salt, 1/4 teaspoon pepper, and the oil. Let sit while you do
the rest, about 1/2 hour.

Peel, cut, steam 5 pounds white rose potatoes until tender.
While warm, add to onions with

1/4 cup dijon mustard
6 large garlic cloves, pressed
6 tablespoons capers, drained
2 red bell peppers, finely diced
7 stalks celery, finely diced
3 tablespoons dried marjoram
1 tablespoon dried thyme
salt and pepper to taste

Toss gently and chill.