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summer wild rice potato salad

microwave or oven to cook potatoes
big mixing bowl
2 big mixing spoons
cutting board
french knife
saucepan to cook wild rice
Plan this a day or two ahead of serving in order to prepare the potatoes, rice and "bacon"

*   7 small-medium red skin potatoes, cooked and cooled to cold (hours or overnight) in frig, then cut into bite size pieces
*   1/2 small white onion (or use chives or both if you have them)
*   1 1/2 - 2 cups vegan mayonnaise or make your own
*   2 TBL dijon mustard
*   2 cups of wild rice, cooked and cooled
*   2 cups of small cubed tempeh bacon
*   1/4 cup white wine vinegar (or cider, white or rice vinegar)
*   1/4 cup washed, minced flat leaf parsley
to taste....salt
to pepper
•   combine the potatoes, rice, tempeh "bacon", parsley, onion in big mixing bowl
•   add the mayonnaise, mustard and vinegar, salt and pepper and mix with 2 big spoons until well combined
•   keep bringing up the bottom and mixing well so that everything is covered with dressing.
•   cover and store in refrigerator
•   before serving taste to see if the salad needs salt or vinegar, you can refresh this salad with a little salt and vinegar and serve as a summer side dish

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