Tempeh-Potato Salad

Source: Vegetarian Times
Makes about 4 servings

3 red potatoes, cubed (about 1 pound)
8 oz. tempeh, cubed
1/3 cup brown rice vinegar
1/6 cup olive oil
2 TB Dijon mustard
2 TB maple syrup
½ cup chopped celery
¼ cup chopped green onion (white part)
¼ cup chopped green onion (green part)
1-2 TB frsh parsley, chopped
salt & pepper to taste

1. Boil potatoes until tender, about 15 minutes; drain & place in large bowl.
2. Meanwhile, steam tempeh about 10 minutes; cool & crumble into potatoes.
3. Whisk together vinegar, oil, mustard, & maple syrup in large bowl; stir into potato mixture.
4. Stir in celery & onions; season with salt & pepper; serve at room temp or refrigerate until ready to serve.