Follow up and thanks for all the baseball field/playoff game- in -the -hot sun, salad recipes. I did go with Greg Spence's suggestion of German potato salad. I used part of Greg's recipe and double checked with Joy of Cooking. Greg's proportions of vinegar/sugar were perfect. I made it "pure", just spuds, bacon and onions (green onions in this case, I liked the look and the taste). But then added chopped green pepper and chives per Spence--perfect! Not a spoonful left of 3 lb.s worth. Made a vinaigrette, no bacon/no sweet-sour, with course mustard and green peps (2 lbs.) and more than half was left. Was it the bacon? The sweet/sour that was alluring? The weird mustard grains and capers that were offputting? Who knows? Both went over very well with adults, but the German was clearly the kid winner. Thanks to all. Glad I did the spud salads --pasta salads, and *bland*, enough to coat your driveway!