Vegan Potato Salad with Tempeh Bacon & Chives
Creamy vegan potato salad with crispy tempeh bacon and chives. A classic-style potato salad with a plant-based twist.
Ingredients
Potato Salad
- 3 lbs Yukon Gold Potatoes, peeled and chopped into chunks
- 1 cup Vegan Mayo, I used the brand Hellman's
- 3 Pickle Spears, finely chopped
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Dill Relish
- ½ tsp Sea Salt, plus more to taste
- ¼ tsp Black Pepper
- 3-4 Celery Stalks, finely sliced
- ½ Red Onion, finely diced
- ¼ cup Chives, finely chopped
Tempeh Bacon
- 1 block Tempeh, hand crumbled
- 1 tbsp Tamari
- 1 tsp Maple Syrup
- 1 tsp Smoked Paprika
- 1 tbsp Avocado Oil
Instructions
- Add peeled potato chunks to a pot of generously salted water. Bring to a boil then down to a simmer. Cook until fork tender. Drain and cool.
- Toss tofu in seasoning then pan fry until ultra crispy.
- While the potatoes are cooling, add all of the potato salad ingredients to a mixing bowl. Gently stir in the potatoes and tempeh and toss evenly.
- Cool in the fridge for at least 1 hour, or best enjoyed the next day.