I had to sneak one more recipe in here before the cold weather hit, and this is a perfect ending to a summer of picnics. If desired, add some cooked, chopped lobster in here to give you a taste of the coast. The amount of dressing is just enough to hold together, but double it up for a creamy salad. Serve along with a bowl of chowder and crackers and you can almost hear the waves. 1 large potato, peeled, cooked, cooled and cubed 1 small onion, peeled and minced

1 tomato, chopped

1/2 cup whole kernel corn

1/3 cup shredded cheddar cheese

1(6.5-ounce) can chopped clams, drained

2 slices bacon, cooked and crumbled

1 teaspoon cracked black pepper

1/4 teaspoon salt

1/2 cup mayonnaise or salad dressing

2 tablespoons pure olive oil

In a large bowl, toss the first 9 ingredients together well. In a separate bowl, whisk the remaining 2 ingredients until bound together. Add dressing to salad and gently mix until dressing is evenly distributed. Cover and refrigerate for an hour before serving.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef. blogspot.com.