Your burgers, dogs, steaks, and chicken parts are all ready to hit the grill. That’s the easy part, especially when the guy in your life is handling all the details for the barbequing. Isn’t it funny how they think they’ve made the meal when all they cook is the meat?

Hey, you guys, how about all the other stuff that folks expect?

O.K. – You’ve made some 3-alarm baked beans, and the beer is cold. But how about some salads? I know, salads and vegetables just aren’t a “guy thing” but remember, it’s not just about the guys. (Or is it?)

Well, for whomever concocts the salads and potato salad, I have some last minute recipes. Pick out your favorites and make a quick trip to the market with the shopping list for the ingredients you may not have on hand.

I especially like the Warm Potato Salad. It different, delicious and you do not need to chill it before serving. If you do not have the really small creamer potatoes, use any size red potatoes and cut them into smaller pieces.

No peeling required, just a quick scrub. Cut them before cooking to reduce cooking time.

The Marinated Vegetable Salad does not require cooking, just chilling for about 1 hour to blend the flavors. A Layered Party Salad when prepared in a glass bowl is an attractive asset to your meal. And if you want to do something special with beans, make up a Bean and Corn Salad that includes not only Cuban black beans, but green beans, peppers, and corn.

Carrots and cukes go well together as do spinach, mushrooms, blue cheese and bacon. Try one of these suggested vegetables combinations to enhance your fella’s grilled July 4th specialty.

Warm Potato Salad

2 1/2 pounds small red creamer potatoes

1/4 cup capers

1 large red onion

2 tablespoons chopped fresh parsley

1 cup celery hearts with leaves

Dressing: 1/4 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons club soda or water

1 tablespoon Creole mustard

1 teaspoon granulated sugar

Salt and freshly ground pepper to taste

Scrub and boil whole potatoes until just tender, about 20 minutes.

Cut in half into a large serving bowl. Rinse and drain capers; add to potatoes in bowl. Thinly slice onion and chop celery hearts. Add to potatoes with parsley. Cover to keep warm.

While potatoes are boiling, combine ingredients for dressing in a jar with a tightly fitting lid. Shake to blend.

Pour over warm potatoes. Toss well. Serve immediately. Makes 10 servings.

Marinated Vegetable Salad

2 cups broccoli flowerets

1 cucumber

2 firm tomatoes

1/2 red onion

1 cup shredded Cheddar cheese

Dressing: 1/2 cup salad oil

1/4 cup vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Cut broccoli into small flowerets; dice the stems. Peel the cucumber if skin is hard and waxy; otherwise, leave unpeeled.

Coarsely chop the cucumber. Coarsely chop the tomatoes and red onion. Mix all vegetables and cheese in a bowl.

Mix the oil, vinegar, salt and pepper and pour over vegetables. Toss well. Refrigerate at least one hour. Stir at least once. Makes 6 servings.

Double for 10 to 12 servings.

Layered Party Salad

1 small head lettuce, shredded

3/4 cup chopped green onion

3/4 cup chopped celery

1 green pepper, thinly sliced

2 cans (5 ounces each) sliced water chestnuts, drained

1 can (14 ounces) green peas, drained

1 1/4 cups mayonnaise

1/3 cup shredded Parmesan cheese

1 tablespoon chopped fresh parsley

4 hard boiled eggs, sliced

3 tomatoes, sliced

1/2 cup shredded Cheddar cheese

4 slices crisp bacon

In a large clear glass bowl make layers of the ingredients: lettuce first, then the green onions, followed by the celery, green pepper, water chestnuts and peas. Spoon on the mayonnaise; sprinkle with Parmesan cheese and parsley. Refrigerate until ready to serve.

Just before serving, add additional layers of the sliced eggs, tomatoes and shredded Cheddar cheese. Crumble bacon and sprinkle over. Makes 10 servings.

Bean and Corn Salad

2 cans (15 ounces each) Cuban black beans

2 can (15 ounces each) cut green beans

1 can (15 ounces) whole kernel corn

Dressing: 2/3 cup olive oil

2 tablespoons Worcestershire sauce

1/4 cup vinegar

1 tablespoon Creole mustard

1 teaspoon allspice

1/4 cup chopped green pepper

1/4 cup chopped green onion

Drain beans and corn. Arrange beans and corn in concentric circles around a serving platter with the corn in the center.

Thoroughly mix together the oil, Worcestershire sauce, vinegar, mustard, allspice, green pepper and onion. Spoon evenly over the circles of vegetables. Refrigerate until ready to serve. Makes 10 servings.

Carrot Cucumber Salad

4 medium cucumbers

5 stalks celery

6 medium carrots (about 1 pound)

Dressing: 2 tablespoons vinegar

2 tablespoons Creole mustard

6 tablespoons salad oil

2 teaspoons dried tarragon leaves, crumbled, or 1 1/2 tablespoons fresh, chopped

Extra tarragon leaves for garnish

Wash cucumbers and peel if skin is hard and waxy. Wash and trim celery; wash and scrape the carrots. Cut all vegetables into julienne strips. Toss all together in a salad bowl.

In a blender container, blend the vinegar and mustard. While blender is running, add oil in a slow but steady stream. Continue to blend until thickened.

Spoon into a small bowl. Stir in the tarragon. Spoon over vegetables. Garnish with extra tarragon leaves.

Makes 8 to 10 servings.

Spinach Salad with Cheese and Bacon

24 ounces (1 1/2 pounds) fresh spinach

8 ounces sliced fresh mushrooms

1/2 cup crumbles blue cheese

6 to 8 slices cooked bacon, crumbled

Dressing: Combine

1 tablespoon sugar

3 tablespoons cider vinegar

1 tablespoon olive oil

1/4 cup water

Toss together the spinach and mushrooms. Pour over the dressing and toss to coat. Add crumbled bacon and blue cheese; toss lightly, leaving a large portion of cheese and bacon on top. Makes 8 to 10 servings.