(Joyce Trepus welcomes your questions at 503-292-2741).

I would be happy for the rest of my life just eating the four S's: soups, salads, sandwiches and sweets.

My friends and I have been conducting several taste tests around here to find the best in each category. Remember, best refers to our taste buds; yours may vary.

The Skyline Restaurant (503-292-6727) won the potato salad category. They also did well with their coleslaw, but New Season's edged them out of first place by a few points. The potato salad was coated with a delicate mayonnaise-based dressing and had a good balance of hard-boiled eggs, onion and perfectly cooked potatoes.

Try the following recipe from 'Controlling Your Fat Tooth,' by Joseph C. Piscatella.

Old-Fashioned Potato Salad

1 egg

1 teaspoon red wine vinegar

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

3 cloves garlic

½ teaspoon salt

1 cup olive oil

2 ¼ pounds russet potatoes, cooked

3 hard-boiled eggs

2 stalks celery, finely chopped

½ cup finely chopped white onion (I use green onions)

1 dill pickle, finely chopped

salt, black pepper taste

15 ripe black olives, pitted, halved (I don't use these)

Paprika

1 tomato, cut into wedges

In a blender or food processor, combine egg, vinegar, lemon juice, mustard, garlic and salt. With machine running, gradually add olive oil, 1 tablespoon at a time. Chill at least 4 hours. This makes a delicious mayonnaise-type dressing.

In a large bowl, cut cooled potatoes in 1-inch cubes and add hard-boiled egg whites in 1-inch pieces. Crumble yolks over potatoes. Add celery, onion and pickle; chill.

Just before serving, toss the potato-egg mixture with desired amount of dressing. Season to taste with salt and pepper, and sprinkle with paprika. Add olives, if using, and garnish with tomato wedges.

Makes 10 cups.