Tempeh Potato Salad

This is an easy side dish and perfect for spring and summer. Traditional potato salad can be heavy but this lighter version is great for vegetarians, even vegans.

2-3 pounds of potatoes, washed, peeled and cut into chunks

Put potatoes in large saucepan of water, boil as you would for mashed potatoes about 15-20 minutes, drain and set aside.

Next:

1 package Tofurky Tempeh, cut into cubes

½ cup chopped onion

Saute the tempeh and onion in a little olive oil until tempeh is brown and onion are softened, set aside to cool.

In a large bowl combine:

1 ½ cups of Veganaise (a vegetarian mayonnaise), you could use your favorite mayo or Miracle whip

1 Tablespoon vinegar

2 Tablespoons mustard

1 Tablespoon Mrs. Dash seasoning

1 teaspoon salt

½ teaspoon pepper

Stir in the tempeh and onion, then the potatoes. I like to add a can of sliced drained black olives. If you like a little heat, a sprinkle of Cayenne pepper will spice it up nicely.

To give it southwestern flare, add a can of diced green chilies. A chopped bell pepper adds good color and texture.

Let it cool in the bowl, stirring occasionally to release the steam. Store covered in the fridge.