THE <i> EXTRA </i> TOUCH : For the Fourth of July outing, there’s no shortage of side dishes to star in tasty supporting roles

It isn’t the hamburgers and frankfurters. Or the fried chicken or baked ham. What makes planning a Fourth of July outing difficult is figuring out what to serve with them. That requires decision making. And usually, it also requires some preparation time.

Not to worry.

We have a whole file full of great recipes that will make perfect side dishes for any kind of a picnic. Potato salads, bean salads, coleslaws, fruit salads . . . you name it and chances are we have a recipe that will suit somewhere among the thousands we keep on hand.

Need something that will really be the perfect extra touch for cold baked ham? Well, when the weather’s too hot for baked beans, how about a bean salad that combines canned limas with diced tomato and feta cheese. Tossed with a garlicky oil and vinegar dressing, it makes a refreshing contrast to the ham.

A good complement to fried chicken, cold or hot, is an old Midwestern favorite, Favorite Pea Salad. An unlikely combination of chilled, blanched peas, bacon, hard-cooked eggs and cubed Cheddar cheese, this salad will undoubtedly bring back memories of childhood Fourth of July picnics to many a transplanted Midwesterner. If you’re a purist or a lucky gardener who has a ready crop of fresh peas, by all means blanch and chill them for this salad. Otherwise, frozen peas can be thawed and drained and used with no further cooking.

Potato salads, of course, will go with almost any type of picnic food, as will pasta salads and fruit salads. And no picnic fit to be classed a true Fourth of July celebration can be without a classic coleslaw. It goes with practically anything, from sandwiches on down the line.

If you’re short on planning time for your holiday picnic, the accompanying recipes should include at least one or two that truly whet your appetite. Then all you’ll have to do is find time to prepare them before Thursday’s Fourth of July gathering of the clan.

GARDEN FRESH POTATO SALAD

10 cups new potatoes

Boiling salted water

1/2 bunch broccoli, cut into florets

1 cup yogurt

1 cup mayonnaise

Juice of 1/2 lemon

2 cups chopped celery

2 tablespoons chopped chives or green onions

4 hard-cooked eggs, chopped

1/4 cup chopped fresh basil or chervil

Salt, pepper

Cook new potatoes in boiling salted water until tender but not mushy. Chill. Blanch broccoli florets in boiling salted water about 2 minutes or until just bright green. Quickly drain and place in large bowl of cold water in refrigerator.

Blend yogurt, mayonnaise and lemon juice in large bowl. Cut potatoes into quarters. Add to yogurt mixture with celery, chives, hard-cooked eggs and basil. Season to taste with salt and pepper. Chill several hours. Just before serving, drain broccoli florets and pat dry with paper towels. Fold into potato salad mixture. Makes 8 to 10 servings.

CONFETTI COLESLAW

8 cups finely shredded green cabbage

4 cups shredded red cabbage

1 cup diced green, yellow and/or red pepper

2 carrots, peeled and shredded

2 cups diced onions

Tangy-Sweet Dressing

Combine shredded cabbages, green pepper, carrots and onions in large bowl. Toss together with Tangy-Sweet Dressing. Cover and chill until serving time. Makes 8 to 10 servings.

Tangy-Sweet Dressing

1 cup sugar

1 teaspoon dry mustard

1 teaspoon celery seeds

1/2 teaspoon salt

1/2 cup vinegar

1/4 cup water

1/2 cup oil

1 tablespoon minced thyme

Dash white pepper

2 cloves garlic, finely crushed

1 teaspoon minced ginger

Stir together sugar, mustard, celery seeds, salt, vinegar, water, oil, thyme, white pepper, garlic and ginger. Cover and chill until ready to use.

LIMA BEAN-FETA SALAD

1 (17-ounce) can lima beans, drained

1/4 medium onion, cut in julienne strips

1 tomato, diced

1 teaspoon oregano leaves, crushed

2 tablespoons minced parsley

1/4 cup olive oil

2 tablespoons balsamic vinegar or wine vinegar

Salt

1 clove garlic, minced

1 tablespoon lemon juice

1 cup diced feta cheese

Lettuce leaves

Combine lima beans, onion, tomato, oregano, parsley, olive oil, balsamic vinegar, salt to taste, garlic, lemon juice and feta cheese. Cover and chill well. Serve on bed of lettuce. Makes 4 to 6 servings.

SOUR CREAM-POTATO SALAD

4 cups diced cooked potatoes

1/4 cup minced onion

2 tablespoons minced green pepper

1/4 cup sweet pickle relish

3 hard-cooked eggs, chopped

1 pimiento, minced

1/2 cup chopped celery

Sour Cream Dressing

Combine potatoes, onion, green pepper, pickle relish, eggs, pimiento and celery. Add Sour Cream Dressing and toss lightly. Allow to stand overnight in refrigerator. Makes 6 to 8 servings.

Sour Cream Dressing

1/2 cup mayonnaise

1 cup sour cream

1/4 cup milk

1 teaspoon lemon juice or vinegar

1/2 teaspoon hot pepper sauce

Combine mayonnaise, sour cream and milk. Beat together until blended. Stir in lemon juice and hot pepper sauce. Cover and chill thoroughly before using. Makes 1 3/4 cups.

FAVORITE PEA SALAD

2 (10-ounce) packages peas, thawed and drained

4 slices bacon, cooked and crumbled

4 green onions, sliced

3/4 cup mayonnaise

1 cup cubed Cheddar cheese

2 hard-cooked eggs, diced

1 cup diced or sliced celery

Salt, pepper

Combine peas, bacon and green onions with mayonnaise. Add cheese, eggs and celery. Season to taste with salt and pepper. Cover and chill well. Makes about 4 servings.

MARINATED VEGETABLE SALAD

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup finely chopped parsley

2 medium cloves garlic

1 tablespoon Dijon mustard

1 tablespoon honey

1 1/2 teaspoons dried basil, crushed

3/4 teaspoon salt

1/8 tablespoon freshly ground pepper

1/4 cup crumbled Gorgonzola or blue cheese

6 cups assorted cut-up vegetables (broccoli, carrots, asparagus, peppers, onions, cauliflower)

Crisp salad greens

In blender container, combine olive oil, red wine vinegar, parsley, garlic, mustard, honey, basil, salt and pepper. Blend until smooth.

Add cheese. Pour over vegetables. Toss to blend.

Cover and refrigerate at least 2 hours. Serve on crisp salad greens. Makes about 1 cup dressing.

PASTA SALAD

2 cups cooked pasta twists or small shells

1/2 cup thinly sliced zucchini

1/2 cup thinly sliced celery

1/2 cup pimiento strips

1/2 cup olive oil

2 tablespoons white wine vinegar

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon garlic salt

2 egg yolks

Raddichio or lettuce leaves

Combine pasta, zucchini, celery and pimiento in bowl. Place olive oil, vinegar, lemon juice, mustard, garlic salt and egg yolks in blender container. Blend until smooth.

Pour dressing over salad ingredients. Cover and chill several hours. To serve, line salad plates with raddichio or lettuce. Spoon salad onto leaves. Makes 4 servings.

FRUIT SALAD WITH LIME-GINGER DRESSING

2 cups diced honeydew

2 cups diced cantaloupe

2 cups diced pineapple

2 apples, cut in wedges

Lime-Ginger Dressing

1 kiwi, sliced

1 cup sliced strawberries

Combine honeydew, cantaloupe, pineapple and apples with Lime-Ginger Dressing. Chill 1 hour to combine flavors.

Toss with kiwi and strawberries just before serving. Makes about 10 servings.

Lime-Ginger Dressing

Juice of 4 lemons

Juice of 4 limes

1 ounce ginger root, peeled and chopped

1/4 cup honey

1 tablespoon sugar

1/4 cup olive oil

Combine lemon and lime juices, ginger, honey and sugar in small saucepan. Bring to boil. Lower heat and simmer 3 minutes, stirring occasionally. Cool.

Add oil gradually, blending with wire whisk. Mix with fruit salad.

BAKED POTATO SALAD

1 cup hot water

2 bouillon cubes, crushed

2 tablespoons instant minced onion

1 teaspoon instant minced garlic

1/4 cup olive oil

2 tablespoons white vinegar

2 teaspoons tarragon leaves, crushed

1/4 teaspoon black pepper

2 pounds small red potatoes, cut into quarters

Combine hot water, bouillon cubes, minced onion and garlic. Let stand 10 minutes. Add oil, vinegar, tarragon and pepper.

Place potatoes in shallow 3-quart casserole. Pour dressing over, tossing to coat. Bake, uncovered, at 350 degrees 35 to 40 minutes, stirring occasionally. Cool and serve at room temperature on lettuce leaves, if desired. Makes 6 servings.

FRESH VEGETABLE-BEAN SALAD

1 (16-ounce) can pork and beans

1/2 cup cucumber slices, cut in halves

1/3 cup diced celery

1/4 cup bottled mild pepper rings

2 tablespoons chopped parsley

2 tablespoons quartered black olives

2 tablespoons chopped onion

2 tablespoons diced pimiento

2 tablespoons vinegar

1 small clove garlic, minced

1/8 teaspoon black pepper

Salad greens

Combine pork and beans, cucumber, celery, pepper rings, parsley, olives, onion, pimiento, vinegar, garlic and pepper in medium bowl. Cover and chill least 4 hours, stirring occasionally. Serve on salad greens. Makes 5 servings.