2 lbs. yukon gold potatoes, scrubbed and quartered
1 cup frozen peas
6 slices tempeh bacon
2 TBS cider vinegar
1 TBS mustard (spicy works well)
salt & pepper, to taste
Cook potatoes in boiling water until tender, approx. 25 minutes.
Add frozen peans to boiling water, cook for 1 minute. Drain water and place potatoes and peas in a large bowl.
Meanwhile, cook the tempeh bacon until lightly crisp. Remove and let cool slightly – cut into 1/2″ pieces.
In a small bowl mix vinegar and mustard together. Add bacon, salt & pepper (to taste). Pour over potatoes and peas and toss gently until potatoes are well coated.
Serves 6 – 8.