Vegan Potato Salad With Creamy Dill Dressing And Optional Tempeh Bacon Bits Recipes

VEGAN POTATO SALAD WITH CREAMY DILL DRESSING AND (OPTIONAL!) TEMPEH BACON BITS

Steps:

• Stir soy sauce or tamari, vinegar, maple syrup and liquid smoke together in a small bowl.
• Stir in the tempeh and allow to marinate for at least 30 minutes. (You can skip to making the potato salad in the meantime.)
• Coat the bottom of a medium skillet with oil and place it over medium-high heat. Add tempe and the marinade.
• Cook until most of the liquid has cooked off and tempeh is nicely browned, about 10 minutes, flipping once or twice.
• 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.
• Drain the potatoes into a colander. Return them to the pot and allow them to cool while you make the dressing.
• 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.
• Cut the potatoes in half, then place them into a medium bowl.
• 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.
• Season with salt, pepper, and (optionally) red pepper flakes to taste. Cover and chill until ready to serve.
• Divide potato salad onto plates or bowls and top with tempeh bacon. Serve.

VEGAN POTATO SALAD WITH DILL

Steps:

• Scrub and rinse the new potatoes, cut them in half through the center and place in a heavy bottom pot. Cover with cold water by 2 inches and bring to a boil. Season generously with a couple of heavy pinches of salt. (If a larger potato variety is used cut them into 1 inch cubes or so, similar in size so they cook evenly).
• Boil the potatoes for 10 to 12 minutes until soft and a knife inserted in the center comes out without resistance. Drain in a colander and allow them to finish cooking in their own steam and any extra moisture to evaporate.
• Transfer the boiled potatoes to a large salad bowl. Squeeze the lemon over the top, add the mustard and vinegar and give everything a gentle toss to coat.
• Add the diced celery, scallions, fresh dill and some freshly cracked black pepper. Combine again then add the homemade mayo. Toss to coat well all over, taste and adjust seasonings with salt and pepper if needed.
• Sprinkle with the onion chives and extra dill or refrigerate for later use.

SIMPLE VEGAN POTATO SALAD WITH DILL

Steps:

• Bring 5 quarts of water + 2 tablespoons of salt to a boil in a large pot. Add potatoes, reduce heat and simmer for 15-20 minutes, until just fork tender. Drain and rinse in cold water and set aside to cool.
• While the potatoes are cooking, add all dressing ingredients to a small mixing bowl and whisk until smooth.
• Optional: to remove the "bite" from the raw onion or shallot, rinse the diced shallot in a colander under very hot water for 30 seconds, then under cold water for 15 seconds.
• Add shallots, celery, dill, and parsley to a large mixing bowl along with the potatoes. Pour dressing over the vegetables and toss gently to coat. Season with more salt and pepper if desired. Refrigerate potato salad for at least 1 hour before serving.