Summer Potato Chowder

Creamy bouillon dressing seasons vegetables while still warm for this salad twist on an old-timer.

Makes 6 servings.

6 large potatoes
1 cup chopped green onion
2 cans (1 pound each) sliced carrots
2 envelopes instant chicken broth
1 teaspoon salt
1 teaspoon leaf basil, crumbled
1/4 cup vegetable oil
1/4 cup light cream or table cream
6 cups broken chicory or curly endive
2 packages (6 ounces each) sliced spiced ham
6 slices process American cheese (from an 8 ounce package)

Procedure:
1. Cook potatoes in boiling salted water in a saucepan 30 minutes, or just until tender; drain; cool until easy to handle, then peel and slice thin. Layer with about three quarters of the green onions into a shallow dish.
2. Heat carrots to boiling in a medium-size saucepan; drain. Layer with remaining onions into a second shallow dish.
3. Combine chicken broth, salt, basil, vegetable oil, vinegar and cream in a jar with a tight-fitting lid; shake well to mix. Pour about 3/4 over potato mixture and remaining over carrots.Chill at least 2 hours to season and blend flavors.
4. Divide chicory among 6 soup plates or shallow salad bowls; layer potato and carrot mixtures on top.
5. Stack each two slices of spiced ham with a slice of cheese between; cut in quarters, then cut each quarter in half diagonally to make triangles; arrange on top of salads. Garnish with parsley, if you wish.