Keeping the cold stuff cold, now this requires a bit of planning. First you need two bowls and a coffee cup. Pretty ones that are mostly matchy, matchy and different sizes work great.
No, I have not taken leave of my senses..recently. I partially filled the beautiful enamel bowl with water, then I set the beautiful non crystal but a cheap imitation inside the beautiful enamel bowl, making sure that it did not overflow when I so gently added a coffee cup that reminds me of chocolate. Then I threw it into the freezer..well not exactly..but you get the idea. Actually I walked very carefully as it sloshed around. Water is heavy..it weighs 8.34 pounds per gallon. Extra info I know, but just in case you were ever on Who wants to be a Millionaire or something... Freeze it overnight.
The next morning, take it out of the freezer, remove the coffee cup weight, add your salad, away you go to your picnic! Of course you could just use a cooler, I will use a cooler partially filled with ice to nestle my bowl in for longer trips to picnics. This salad, such as it is will stay cool on any serving table for quite some time..when the ice has all melted and the water is warm it is no longer safe to eat. Hopefully by that time, your salad is all gone!
Yes, I know, I didn't actually make the potato salad..but it is a great illusion..don't you think? I will be making my famous potato salad a few times this summer. Just use your imagination to taste it, not too tart, not too sweet..I would share the exact recipe with you, but I got it from my Mom and it goes something like this. Cook potatoes and eggs..cool.. Chop green onion..these main ingredients are pleasantly joined in a well blended mixture of KRAFT Miracle Whip ( no substitutes), mustard any old cheap kind as long as it is yellow, Half and Half, salt, pepper, a dash of white vinegar and white sugar. I taste as I go, and I just know when it is right. A sunny pale yellow color, with a creamy texture. Enough should be added to the potatoes and eggs so that it is fairly moist but not soupy! This does not make me a chef, just an old lady without a real recipe:)