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Vegan potato salad with smoky tempeh gluten-free

Vegan Potato Salad With Smoky Tempeh

This vegan potato salad is an easy-to-make side dish that's perfect for enjoying in the summer. Served with delicious smoky tempeh, it is a dish that everyone will love. Gluten-free and ready in under 30 minutes. 
Course Side Dish
Cuisine Vegan
Keyword BBQ, easy, Gluten free, party food, potato salad, Potatoes, salad, side dish, summer
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 710kcal
Author Maria Gureeva


  • Conventional oven
  • Small mixing bowl
  • Saucepan
  • Large mixing bowl


For the smoky tempeh

  • 7 oz tempeh chopped into bite-sized pieces
  • 2 tsp liquid smoke
  • 2 tbsp tamari
  • 1/2 tsp paprika
  • 1 tbsp maple syrup
  • 1/2 tsp garlic granules

For the salad

  • 2 lbs new potatoes chopped
  • 1/2 large red onion chopped
  • 1/2 large cucumber chopped
  • 1 cup vegan mayonnaise
  • 1 1/2 tbsp tahini
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt or to taste
  • 1/4 cup dill chopped


  • Preheat the oven to 200 degrees C/400 F.
  • Add the tempeh, liquid smoke, tamari, maple syrup, paprika and garlic granules to a small mixing bowl and stir together rally well.. Arrange on a sheet of greaseproof paper or a lightly-greased baking tray and bake in the preheated oven for 15-20 minutes, until crispy.
  • Meanwhile, boil the potatoes for 12-15 minutes, until fork tender.
  • Add the potatoes, red onion, cucumber, vegan mayonnaise, tahini, nutritional yeast, salt, pecans, and dill to a large mixing bowl and stir together really well. Stir immediately with the tempeh on top, or leave to chill in the fridge for 15+ minutes. 


Calories: 710kcal | Carbohydrates: 58g | Protein: 18g | Fat: 45g | Saturated Fat: 6g | Sodium: 1724mg | Potassium: 1380mg | Fiber: 7g | Sugar: 6g | Vitamin A: 394IU | Vitamin C: 50mg | Calcium: 110mg | Iron: 4mg