Wash and peel about 2 pounds of potatoes. Cut them into chunks and place in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain and cool before chopping.

Combine chopped potatoes with ½ cup of mayonnaise, 2 tablespoons of mustard, and season with salt, pepper, and paprika. Gently fold and refrigerate for at least 30 minutes.

Shred a small head of cabbage into thin strips. Drizzle chosen dressing over cabbage and toss until coated. Prepare a day in advance for best flavor.

Remove husks and silk from 4 ears of corn. Soak in water for 10 minutes, grill on medium-high heat for 10-15 minutes until tender, turning occasionally.

Slice fresh mozzarella and tomatoes into rounds. Alternate layers on a platter, sprinkle basil, drizzle with olive oil and balsamic vinegar.

Pour 2 cans of baked beans into a saucepan. Heat over medium-low, stirring occasionally, and simmer for 10 minutes.

Boil 6 large eggs in salted water for 10-12 minutes. Cool in ice water, peel, halve, and mash yolks with ¼ cup mayonnaise and 1 tablespoon mustard before refilling egg whites.

Cut 4 cups of watermelon into cubes, mix with chopped mint leaves in a bowl for a refreshing summer salad.