The Creative Cook

Most families will be having barbecues, picnics and cook-outs this holiday. It’s a wonderful way to celebrate with loved ones and friends. You can enjoy the beautiful summer weather and feast on goodies at the same time.

In addition to the usual fare, such as hot dogs, hamburgers, chicken, steak, London broil, you’ll want to serve side dishes. A staple always seems to be potato salad. However, many people fear mayonnaise-based dishes in warm weather. So, what to do?

Today’s recipe, Sweet Potato Salad, has the answer. Like German potato salad, it doesn’t use mayonnaise. Instead, vinegar and mustard are the main flavor-enhancers. You won’t have to worry about this dish spoiling.

What’s even better is, sweet potatoes are very nutritious, in addition to being oh-so-tasty. You will love this recipe, and I bet it will become a staple at every family barbecue. Even better, prep time is only 15 minutes, with a total of 45 minutes devoted to making it.

Oh, and here’s a little tip for you when you’re hosting a picnic or barbecue: Give your guests small plates for their food. This way, they won’t be tempted to take more than they can consume, cutting down on waste. Smaller plates are also easier to handle.

Sweet Potato Salad

1 1/2 pounds sweet potatoes or

yams, scrubbed,

quartered lengthwise, and

cut crosswise into 3/4-inch

pieces (2 large or 3 medium

potatoes)

3 tablespoons cider vinegar

2 tablespoons sweet pickle relish

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup Crisco Canola Oil

2 scallions or green onions, trim-

med and thinly sliced

1/4 cup finely chopped red bell

pepper (optional)

Place potatoes in vegetable steamer*. Place steamer over 2 inches of water in large pot. Cover pot. Bring to a boil on high heat. Steam potatoes 10 to 15 minutes, or until tender when pierced with a knife. Remove steamer from pan. Peel potatoes when cool enough to handle (about 10 minutes). Place potatoes in bowl. Combine vinegar, pickle relish, mustard, salt and pepper in small plastic container with a tight-fitting lid. Shake well. Add oil. Shake well again. Toss warm potatoes with dressing. Add scallions and red pepper, if desired. Serve at room temperature or chilled. Makes 6 servings.

*Boil for 10-15 minutes if steamer is not available.

NOTE: The salad can be made up to one day in advance and refrigerated, tightly covered with plastic wrap.

Timely Tips

WASTE NOT - When you’re having a picnic or party, use small plates. Using large plates will only encourage people to fill them, taking more than they can eat, thus increasing waste. Smaller plates are easier to handle, walk with, and also find easier places to set them down. Alexis D.

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COOL IT - To keep your house cool while using the air conditioner, try this: Keep your windows shut as tightly as possible. Locking them will make the seal tighter. Also, when the sun is on the windows, keep your shades and curtains closed. A darker house is always cooler. Jack K.

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PACKING YOUR SUITCASES - When packing clothes in a suitcase, don’t lay them flat, roll them instead. They take up less space and should be wrinkle free. Leslie S.

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KEEPING TRACK OF HANGERS - To avoid searching for hangers every time you need one, when you take an item off a hanger, put the empty one at the end of the closet rod. Then you will always have easy access to them and know where they’re located. Danielle F.

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TOOTHPASTE TIP - Are you irritated by family members squeezing the toothpaste in the middle? Try folding the end up 1/2” at a time as it is used and clipping with a 3/4” binder clip. It keeps the toothpaste advanced up the tube so that each squeeze seems like the first. Claire J.

Share your special Timely Tip with our readers. Send it to Kate c/o DBR Media, Inc., P.O. Box 21, Hopewell Jct., NY 12533, or e-mail:deckert@dbrmedia.com