Not much can beat a Fourth of July post-parade potluck picnic. In our neighborhood, the host provides burgers, hot dogs (we like the bright red ones for this holiday!), condiments, grill and a tub of ice for the BYOB drinks. Guests bring baked beans, all manner of salads, finger food desserts and fireworks. It’s a lovely tradition.

Here are two eminently portable salads for your picnic.

CLASSIC MACARONI SALAD

The traditional “macaroni” (as opposed to “pasta”) salad is as popular a fixture on New England picnic tables as it is around the rest of the country.

This is a classic version, made with old-fashioned elbow macaroni, but you can substitute any other similar short, bite-sized pasta shape if you wish.

The secret is mixing the warm pasta with about half the dressing and then chilling it for a while so that the macaroni absorbs its lemony flavor.

A few chopped vegetables are added with the remaining dressing, preserving their color and freshness.

Serves 6 to 8

8 ounces elbow macaroni

1 cup mayonnaise

½ teaspoon grated lemon zest

2 tablespoons lemon juice

1 tablespoon grainy Dijon mustard

1 teaspoon salt, or to taste

½ teaspoon freshly ground black pepper

2 tablespoons milk or cream

1 cup chopped celery

½ cup thinly sliced scallions

¼ cup coarsely shredded carrots

¼ cup chopped red bell pepper

2 tablespoons chopped parsley

Cook macaroni in a large pot of boiling salted water until al dente, 8 to 10 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, lemon zest and juice, mustard, salt and pepper. Whisk in the milk.

Drain pasta into a colander and transfer to a large bowl. Pour half the dressing over the hot pasta, stirring gently to combine.

Cool to room temperature, cover and refrigerate for at least an hour or up to 6 hours.

Add the celery, scallions, carrots, bell peppers and parsley, along with the remaining dressing, and stir gently but thoroughly. Taste and correct the seasoning if necessary. Serve or refrigerate for up to 3 hours.

MY BEST CREAMY COLESLAW

After years of tinkering, I have settled on this as the ideal coleslaw formula. I used to think it was virtuous to make the dressing with less sugar, but have come to believe that coleslaw needs sweetness to balance the natural bitterness of the cabbage.

And I freely admit to sometimes buying the pre-shredded bags of cabbage and carrots. As long as it looks really fresh, why not?

Serves 6 to 8

7 cups shredded green cabbage or a 1-pound package of shredded cabbage and carrots

1 carrot, grated on a box grater (omit if using pre-shredded coleslaw mix)

3 tablespoons minced sweet onion

½ cup mayonnaise

¼ cup sugar

¼ cup cider or distilled white vinegar

½ teaspoon dry mustard

½ teaspoon salt, or to taste

In a large bowl, toss together the cabbage, carrot and onion. In a small bowl, whisk together the mayonnaise, sugar, vinegar, mustard and salt.

Pour the dressing over the cabbage mixture and stir well to combine. Refrigerate for at least 2 hours or for up to 8 hours.

Before serving, pour off any excess liquid that has accumulated around the edges of the coleslaw and stir well.

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Chowderland: Hearty Soups & Stews with Sides and Salads to Match.” She lives on the Blue Hill peninsula, and can be contacted via Facebook at:

facebook.com/brookedojny