Step 1

Add the Potatoes and 1 tsp of Salt to a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, until the potatoes are fork-tender. Drain the Potatoes and rinse them with cold water, to stop them from cooking further.

Step 2

In the meantime, whisk the vegan mayo, mustard, and vinegar together in the base of a large bowl. Add in the celery, green onion, diced pickle, pickled red onions, and 1tbsp of everything bagel seasoning; mix until well-combined.

Step 3

Once the potatoes have cooked, add them to the large bowl and fold them in with the remaining ingredients. Add extra salt and pepper to taste, if necessary. Transfer to a serving bowl, then sprinkle the remaining everything bagel seasoning on top. Serve chilled; leftovers will keep in the fridge for up to 5 days.

Step 4

WHISK ALL OF THE REMAINING INGREDIENTS TOGETHER IN A SMALL BOWL, THEN FOLD IN THE POTATOES AND MOST OF THE TEMPEH “BACON”. ADD S&P TO TASTE

Step 5

TRANSFER TO A SERVING BOWL, THEN TOP WITH THE REMAINING BACON. SERVE AND ENJOY!