Maine Potato salad with smoky tempeh

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Maine Potato Salad with Smoky Tempeh

This kid-friendly protein-packed potato salad from our friend Hanna (Instagram: @saltyseavegan)

Ingredients

Marinade

• 1 (8 oz) package Tootie's Tempeh, cubed
• 1/3 cup evoo
• 1 1/2 Tbsp nutritional yeast
• 2 Tbsp low sodium tamari
• 2 tsp liquid smoke
• 1/4 tsp yellow mustard

Salad

• 1.5 lbs Maine Yukon Gold fingerling potatoes
• 1/3 cup vegan mayo
• 2 dill pickle spears, chopped
• 1 green onion, diced
• 1 Tbsp yellow mustard 2 tsp smoked paprika
• Salt & pepper, to taste

Instructions

1. Whisk evoo, nutritional yeast, tamari, liquid smoke and mustard together in a shallow dish. Toss the cubed tempeh in the marinade. Cover and refrigerate for at least 1 hour.
2. Quarter potatoes and boil until for tender. Drain and cool.
3. Remove tempeh from marinade with a slotted spoon and air fry at 400 degrees for 8-10 minutes until you reach the crispness you like, shaking them halfway for even baking. Let cool.
4. Finish the salad by mixing together the cooled potato & tempeh, mayo, pickles, onion, mustard, smoked paprika, salt and pepper. Served chilled and topped with green onions & paprika.

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