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.