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Recipe Category: Potato
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Ingredients
Makes 4 to 6 servings
- 1 1/2 pounds white potatoes, unpeeled
- 1/2 cup olive oil
- 4 slices tempeh bacon
- 1 medium bunch green onions, chopped
- 1 tablespoon all-purpose flour
- 2 tablespoons sugar
- 1/3 cup white wine vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Method
- In a large pot of boiling salted water, cook the potatoes until just tender, about 30 minutes
- Drain well and set aside to cool
- In a large skillet, heat the oil over medium heat
- Add the tempeh bacon and cook until browned on both sides, about 5 minutes total
- Remove from skillet and set aside to cool
- Cut the cooled potatoes into 1-inch chunks and place in a large bowl
- Crumble or chop the cooked tempeh bacon and add to the potatoes
- Reheat the skillet over medium heat
- Add the green onions and cook for 1 minute to soften
- Stir in the flour, sugar, vinegar, water, salt and pepper and bring to a boil, stirring until smooth
- Pour the hot dressing onto the potatoes
- Stir gently to combine and serve
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