This salad can be served warm or cold, on its own or over a lettuce-based salad. I used a combination of purple, red, and yellow potatoes because that's what I have in my garden, but any color will work.
about 5 c small new potatoes
1 package tempeh
3 T fruity balsamic vinegar (I used tangerine/fig balsamic)
2 T olive oil
1 T + 2 t mustard
1 T agave
leaves from a 2-3 inch sprig of rosemary, minced
1/8 t salt
a pinch black pepper
- Fill a large saucepan or small stockpot with enough water to cover potatoes and tempeh. Bring to a boil, add potatoes & tempeh, and simmer until potatoes are tender, about 10 minutes. Drain.
- Meanwhile, to make dressing, combine all remaining ingredients in a mason jar. Put the lid on the jar and shake vigorously until well-combined.
- Combine potatoes and tempeh with dressing. For the best flavor, refrigerate for a few hours or overnight.