Preparation time: 15 min
Total time: 45 min
6 servings

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 black pepper
1/2 cup CRISCO Oil
2 scallions or green onions, trimmed and thinly sliced
1/4 cup finely chopped red bell pepper (optional)
Place potato slices 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 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 jar with tight-fitting lid. Shake well. Add Crisco Oil. Shake well again.
Toss warm potatoes with dressing. Add scallions and red pepper, if used. Serve at room temperature or chilled.

** Boil for 10 to 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.