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Creamy Potato and Tempeh Rashers Salad

The ideal BBQ salad. Creamy and carby, with a sweet and smoky kick, this salad really hits the spot.

Recipe by Better Nature

35 min


  • 180g (1 pack) Smoky Tempeh Rashers
  • 1 teaspoon of oil for cooking
  • 5 peeled and chopped white potatoes
  • 1 finely chopped red onion
  • 50g chives, finely chopped
  • 3 tablespoons vegan mayonnaise
  • Salt and pepper to taste


  1. Add the potatoes to a large saucepan, covering them with water.
  2. Bring the water to the boil and keep boiling the potatoes for about 15 minutes until thoroughly cooked.
  3. Let the potatoes cool in a large bowl for 20 minutes, until they're at room temperature.
  4. Add the red onion, chives and vegan mayonnaise to the potatoes and toss until thoroughly covered.
  5. Heat the 1 teaspoon of oil in a pan over medium heat.
  6. Add in the rashers and cook for 3 minutes on each side until browned.
  7. Once cooked, finely slice.
  8. Add the rashers to the potato salad and season with salt and pepper to your liking.
Smoky Tempeh Rashers
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Smoky Tempeh Rashers
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