This luscious vegan potato salad is made with tender red potatoes in luscious cashew dressing with fresh dill, scallions and a (totally optional!) sprinkling of tempeh bacon. Rich, creamy, and packed with flavor!
- 3 tablespoons soy sauce or tamari
- 3 tablespoons apple cider vinegar
- 1 ½ tablespoons maple syrup
- 1 ½ teaspoons liquid smoke
- 1 (8 ounce) package tempeh, finely minced or crumbled
- 1 tablespoon vegetable oil
- 2 pounds small red potatoes
- 1 cup raw cashews, soaked in water 4-8 hours and drained
- ¾ cup unflavored soy or almond milk
- 3 tablesooons red wine vinegar
- 1 ½ teaspoon Dijon mustard
- 1 garlic clove
- ½ cup finely chopped red onion, about ¼ of a medium onion
- ½ cup chopped scallions (about 2)
- 2 tablespoon finely chopped fresh dill
- Salt and pepper to taste
- Red pepper flakes to taste (optional)
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Stir soy sauce or tamari, vinegar, maple syrup and liquid smoke together in a small bowl.
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Stir in the tempeh and allow to marinate for at least 30 minutes. (You can skip to making the potato salad in the meantime.)
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Coat the bottom of a medium skillet with oil and place it over medium-high heat. Add tempe and the marinade.
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Cook until most of the liquid has cooked off and tempeh is nicely browned, about 10 minutes, flipping once or twice.
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Bring a large pot of water to a boil. Add the potatoes, bring the water back to a boil and allow to cook until potatoes are fork tender, about 15-20 minutes.
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Drain the potatoes into a colander. Return them to the pot and allow them to cool while you make the dressing.
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To make the dressing, place the cashews, milk, vinegar, Dijon mustard, and garlic into a blender or food processor bowl. Blend until completely smooth, stopping to scrape down sides of bowl or pitcher as needed.
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Cut the potatoes in half, then place them into a medium bowl.
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Add the cashews mixture to the bowl, along with the red onions, scallions and dill. Stir until the ingredients are distributed and coated with dressing.
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Season with salt, pepper, and (optionally) red pepper flakes to taste. Cover and chill until ready to serve.
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Divide potato salad onto plates or bowls and top with tempeh bacon. Serve.
Prep time does not include cashew soaking time.