Ingredients

The following ingredients have 7 Servings
  • 3  lbs. Yukon gold or red potatoes, cut into 1” pieces
  • ½ cup Easy Vegan Mayo
  • 2 tbsp dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 rib celery, finely diced
  • 1 green onion, finely chopped
  • 1 dill pickle spear, finely diced (or 2 tbsp relish)
  • ¼ cup Quick Pickled Red Onions
  • 2 tbsp everything bagel seasoning, divided*
  • Salt and black pepper, to taste

Instruction

  • Add the Potatoes and 1 tsp of Salt to a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, until the potatoes are fork-tender. Drain the Potatoes and rinse them with cold water, to stop them from cooking further.
  • In the meantime, whisk the vegan mayo, mustard, and vinegar together in the base of a large bowl. Add in the celery, green onion, diced pickle, pickled red onions, and 1tbsp of everything bagel seasoning; mix until well-combined.
  • Once the potatoes have cooked, add them to the large bowl and fold them in with the remaining ingredients. Add extra salt and pepper to taste, if necessary. Transfer to a serving bowl, then sprinkle the remaining everything bagel seasoning on top. Serve chilled; leftovers will keep in the fridge for up to 5 days.
  • WHISK ALL OF THE REMAINING INGREDIENTS TOGETHER IN A SMALL BOWL, THEN FOLD IN THE POTATOES AND MOST OF THE TEMPEH “BACON”. ADD S&P TO TASTE
  • TRANSFER TO A SERVING BOWL, THEN TOP WITH THE REMAINING BACON. SERVE AND ENJOY!