Time 30m Yield 5 servings, 3/4 cups per serving. Number Of Ingredients 8 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes; transfer to a large bowl., Meanwhile, in a small bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper. Pour over potatoes; toss gently to coat. Serve warm or chilled.
Time 40m Yield 6 Number Of Ingredients 16 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Cut sweet potatoes into 25 to 40 smaller “French fry”-shaped pieces. Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet. Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet. Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes. Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes. Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering. Warm tortillas in pairs in the microwave, 15 to 20 seconds. Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.
Time 4h25m Yield 10 Number Of Ingredients 6 Steps:
In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour. Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes. Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Time 15m Yield 2 servings. Number Of Ingredients 10 Steps:
Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.
Time 45m Yield 4 1 cup servings, 4 serving(s) Number Of Ingredients 9 Steps:
Place potatoes in a saucepan and cover with water and bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes. Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper. Pour mayonnaise over potatoes; toss gently to coat. Serve warm or chilled.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a covered large saucepan, cook potatoes in enough boiling salted water to cover for 10-12 minute or just until tender. Drain. Meanwhile, for dressing, in a large bowl combine mayonnaise, sour cream, lime peel, lime juice, thyme, salt and pepper. Add the cooked potatoes; toss gently to coat. Cover and chill for 6 to 24 hours. To serve, if the salad seems too stiff after chilling, stir in a little milk to moisten. If desired, garnish with lime peel and additional fresh thyme.
Yield Serves 8 to 10 Number Of Ingredients 11 Steps:
Hard-boil eggs. In a large bowl whisk together vinegar, oil, salt, and pepper. In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 25 to 30 minutes. Drain potatoes in a colander. While potatoes are still warm, peel and cut into 3/4-inch pieces. Gently toss potatoes with dressing until combined well and let cool. (Potatoes will absorb most of dressing.) Finely chop onion and bell peppers and diagonally cut celery into thin slices. Add vegetables to potatoes and toss well. Chop hard-boiled eggs and add to potatoes with mayonnaise and salt and pepper to taste. Gently stir salad until combined well. Chill salad, covered, at least 8 hours and up to 2 days. Serve salad chilled or at cool room temperature.
Time 25m Number Of Ingredients 9 Steps:
Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely. Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning. Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.
Yield Makes 6 to 8 servings Number Of Ingredients 12 Steps:
Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend. Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool. Cut potatoes into 1/2-inch cubes. Place potatoes in large bowl; add corn, onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over potato mixture; toss to coat. Season generously with salt. (Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.
