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Soy Food Kitchen

Warm Potato Salad

2 lbs. yukon gold potatoes, scrubbed and quartered 
1 cup frozen peas 
6 slices tempeh bacon 
2 TBS cider vinegar 
1 TBS mustard (spicy works well) 
salt & pepper, to taste

Cook potatoes in boiling water until tender, approx. 25 minutes.

Add frozen peans to boiling water, cook for 1 minute. Drain water and place potatoes and peas in a large bowl.

Meanwhile, cook the tempeh bacon until lightly crisp. Remove and let cool slightly – cut into 1/2″ pieces.

In a small bowl mix vinegar and mustard together. Add bacon, salt & pepper (to taste). Pour over potatoes and peas and toss gently until potatoes are well coated.

Serves 6 – 8.

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