Place potato slices in a large steamer basket and steam for 10-15 minutes until the potatoes are fork tender in the middle of the slices. Mine took 15 minutes. When done steaming, remove potatoes and cover to keep warm.

Meanwhile, using kitchen scissors cut bacon into one inch pieces, add bacon pieces to a hot pan. Sauté bacon until browned and crispy, about 5-8 minutes. Using a slotted spoon remove cooked bacon to a plate lined with paper towels to drain.

Keep your bacon drippings!

Add finely chopped onion to pan with bacon drippings.

Sauté chopped onion in bacon drippings for about 5 to 7 minutes until onions soften.

Add the white wine vinegar, water, mustard, sugar, salt and fresh ground pepper. Whisk ingredients together. Simmer for 4 to 5 minutes, until mixture is reduced to about 2/3 cup. I eyeballed this. Remove from heat.

Add potatoes to the pan and gently spoon mixture over the potatoes. Try to separate the slices so that dressing gets on each piece of potato.

Gently mix in the bacon and chopped green onion. Taste, add more salt and pepper to taste if desired. Transfer to a bowl and serve warm.

Meanwhile, prepare the salad cream. In the stand mixer bowl, add the heavy cream (double cream), sour cream (soured cream), hard-boiled egg yolks, honey, lemon juice, mustard powder, apple cider vinegar, turmeric, white pepper and remaining ¼ teaspoon salt. Whisk until the sauce is smooth and starting to thicken.

Once the potatoes have cooled, pour the salad cream over them and gently toss with a spoon until the potatoes are well coated. Then, stir through the scallions (spring onions), parsley, mint, dill and chives. Serve and enjoy!

2. Place diced sweet potatoes and onion on a baking tray and pour two tablespoons of olive oil on top. Sprinkle salt over veggies and toss until evenly coated. Place tray in the oven and cook for 30 minutes, stirring halfway through.

3. Remove from the oven and set aside until potatoes and onions have completely cooled.

4. Transfer cooled onion and potato to a large bowl and add the diced avocado, halved tomatoes, cilantro and freshly squeezed lime juice. Toss gently until everything is evenly combined.

5. Serve as a salad or side dish to your main entrée, or as an appetizer with chips and crackers.

In the meantime, lightly steam or boil green beans for about 6 minutes if they are fresh, or a little less if frozen. You want them to still have a little crunch to them. Once they are done, drain and immediately run green beans under cold water to stop the cooking process and retain the beans’ vibrant green colour.

Once potatoes and sweet potatoes can easily be pierced with a sharp knife, take them off the hob and drain.

Add potatoes, sweet potatoes and green beans to a salad bowl. Add thinly sliced onion (if you have a mandoline, now is the time to use it!).

Cut the gherkins (or pickles) in half lengthwise and then slice before adding to the bowl.

To make the vegan mayo, simply combine all ingredients. Add mayo to the salad, give it a toss. Make sure everything is well-coated but be delicate!

Refrigerate for at least 1 hour before serving. This salad will keep in the fridge for several days, which makes it ideal for meal prep!

Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder and crushed red pepper (if desired) in a large resealable bag and shake to coat. Place on parchment-covered baking and roast until fork tender, 30–35 minutes. Cool completely.

For the dressing, in small bowl, whisk mayonnaise, salsa and lime juice.

Add remaining 1 tablespoon olive oil to a large skillet over medium heat and swirl to coat pan. Add chopped onion and corn to the hot skillet, flipping every 2–3 minutes with a spatula. Cook 7–10 minutes or until corn is light golden brown. Cool completely.

In a large bowl, combine sweet potatoes, corn and onions, celery, red bell peppers, and scallions. Add salsa dressing and stir gently to combine.

Place bacon on cookie sheet. Bake in oven at 375ºF for 7 minutes. Turn bacon and cook for another 7 minutes or until crispy. Remove from cookie sheet and place on paper towel to drain. Do not dispose of bacon grease.

In medium bowl, whisk vinegar, sugar, water, olive oil and Dijon mustard.

Place 2 tablespoon bacon grease in large skillet over medium heat. Add onion and cook 3–4 minutes. Add chopped potatoes and cook an additional 5 minutes or until starting to brown on the edges. Add additional bacon grease when necessary to keep things from sticking to the pan.. Whisk vinegar mixture and pour in 1/3 at a time, cooking 1–2 minutes after each addition.

Stir in chopped bacon and parsley. Season to taste.

When potatoes finish cooking, drain and toss potatoes in red wine vinegar and let soak for 5 minutes.

For the dressing, add mayonnaise, relish, mustard, celery, onion, garlic powder, and paprika to a bowl and whisk to combine.

Toss potatoes, celery and onion in the dressing and stir until well coated and mixed. Season with salt and pepper to taste. Garnish with chives.

In a medium bowl, mix the mayonnaise, pesto, mustard, capers, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Fill a 6-quart stockpot with about 4 quarts of water to a boil over medium high heat. Once pot is at a rolling boil, dump raw potatoes in carefully. After adding potatoes, the boil will slow down, but should return after about 5 minutes. Once it returns to a boil, boil for an additional 9 minutes (14 minutes in the pot all together), then pour into a colander. Allow potatoes to cool in the strainer, gently moving them around to dissipate the heat every few minutes.

Once the potatoes are fairly well cooled, add to the bowl with the eggs. Add dressing and gently mix.

If you’re serving the potato salad in a different bowl, transfer it now. Top potato salad with a couple of dashes of smoked paprika, then garnish with chopped green onions.

While cauliflower cooks, place eggs in a medium pot and cover with 2 inches of water. Bring to a boil on high heat. Once boiling, turn off stove and cover the pot, but leave the pot on the burner. Let sit for 12 minutes. Then drain and cover with cold water.

Once cauliflower is cooked, drain and spread out onto a large sheet of paper towel. Use another paper towel to gently press out any excess water. Add into a large bowl.

Peel eggs and then dice them. Add into the bowl with the cauliflower, along with celery and red onion.

Whisk all the dressing ingredients in a medium bowl and then add to the cauliflower mixture. Stir until well combined.

Cover and refrigerate for at least 2 hours to let the flavors develop. Season to taste with salt and pepper and devour!