1 1/2 pounds white potatoes, scrubbed
1 1/2 pounds red potatoes, scrubbed
6 ounces tempeh, bacon flavored
1 1/2 tablespoons apple cider vinegar
1/4 cup olive oil
1 tablespoon dijon mustard
1/4 cup green onions, diced
1/4 cup Italian parsley, chopped
1/2 teaspoon salt, more or less to taste
1/4 teaspoon pepper, more or less to taste
Place the potatoes in a large pot, cover with water and bring to a boil Once boiling, reduce heat and simmer until tender – about 25 minutes. Drain the potatoes and allow to cool to room temperature. Once cool enough to handle, dice the potatoes into 1/4″ pieces.
Meanwhile, heat 1 1/2 Tbs vegetable oil in a sauté pan. Heat the tempeh bacon strips until almost crispy – about 3 minutes per side. Remove from pan, cool, and dice
To make the dressing, whisk the olive oil, vinegar, mustard, and green onions together. Pour over the potatoes and toss until well mixed. Add the tempeh bacon and parsley and mix again. Season with salt and pepper, to taste.