Potato Salad

1: In a bowl, add the thinly sliced red onions and toss with the red wine vinegar, 1/2 tsp salt, and 1/2 tsp black pepper. Toss to coat, cover and set in the fridge to pickle.

2: Place the cut up potatoes in a pot and fill with cold water, bring to a boil and cook until fork tender.

3: In a small bowl, combine soy sauce, maple syrup, smoked paprika, and vegetable oil. Add crumbled tempeh and toss to coat. Heat a small pan over medium heat and add 1 tbsp of vegetable oil to the pan, then add the tempeh and cook until crispy on all sides. About 5-10 minutes. Set aside to cool.

4: In a large bowl, add the mayo, lemon juice and zest, dijon, half the chives and combine with a pinch of salt.

5: Once the potatoes are cooked, drain and allow to cool slightly. Add the cooled potatoes and tempeh to the large bowl with the dressing in. Stir to combine and plate it up. Top with more chives and those pickled onions!