Vegan Potato Salad with Creamy Dill Dressing and (Optional!) Tempeh Bacon Bits
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Red potatoes tossed in a creamy cashew-dill dressing with fresh scallions and optional tempeh bacon bits create a rich, flavorful vegan potato salad. This luscious side dish rivals traditional versions and feeds a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons soy sauce or tamari
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons maple syrup
- 1 1/2 teaspoons liquid smoke
- 1 (8 ounce) package tempeh, (finely minced or crumbled)
- 1 tablespoon vegetable oil
- 2 pounds small red potatoes
- 1 cup raw cashews, (soaked in water 4-8 hours and drained)
- 3/4 cup unflavored soy or almond milk
- 3 tablesooons red wine vinegar
- 1 1/2 teaspoon Dijon mustard
- 1 garlic clove
- 1/2 cup finely chopped red onion, (about 1/4 of a medium onion)
- 1/2 cup chopped scallions ((about 2))
- 2 tablespoon finely chopped fresh dill
- Salt and pepper to taste
- Red pepper flakes to taste ((optional))
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 20m
- Sodium
- 655mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1108mg
- Calcium
- 121mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 655MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.