Warm potato salad with roasted asparagus, mustard vinaigrette, and tempeh croutons

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Warm potato salad with roasted asparagus, mustard vinaigrette, and tempeh croutons

Gluten-Free, Vegan, Dairy-Free

2 Servings, 620 Calories/Serving

30–45 Minutes

Tossing warm potatoes with a tangy mustard vinaigrette creates a dairy-free yet creamy main-course salad that will be a new perennial favorite served with asparagus and gluten-free tempeh croutons.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 pound organic red or other waxy potatoes
  • Mustard vinaigrette (whole grain Dijon mustard - shallots - EVOO - Dijon mustard - apple cider vinegar - kosher salt)
  • 10 ounces organic asparagus
  • 1 organic lemon
  • ½ pound tempeh
  • 1 organic celery rib
Ingredient IQ
If you’re tempted to peel the potatoes, remember what you’ll be taking away: along with flavor, many nutrients are contained in that thin outer layer. Potato skins hold more fiber and iron than the flesh does, not to mention protein, potassium, and magnesium. So consider putting down that peeler and scrubbing the spuds instead. You’ll save time, too.

Nutrition per serving

Calories: 620, Protein: 29g (58% DV), Fiber: 19g (76% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 740mg (31% DV), Carbohydrates: 63g (21% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the potatoes

Heat the oven to 425°F.
  • Scrub or peel the potatoes; cut the potatoes in half lengthwise. Cut each half lengthwise into ½-inch-thick slices, the slices crosswise into ½-inch cubes.
In a large sauce pot, add the potatoes and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until tender, 8 to 10 minutes. Using a slotted spoon, transfer the potatoes to a medium bowl. Add the mustard vinaigrette, toss to coat, then cover to keep warm. Set aside the pot of water for the tempeh.
While the potatoes cook, prepare the asparagus.

2

Prep and cook the asparagus

  • Snap off the woody ends from the asparagus.
  • Zest and juice the lemon, keeping the zest and juice separate. [Zest both lemons; juice 1 lemon. Save the remaining zested lemon.]
On a sheet pan, toss the asparagus with 1 to 2 teaspoons oil and season with salt and pepper. Spread in an even layer and roast until lightly browned and tender, 10 to 12 minutes. Remove the asparagus from the oven, add the lemon zest and 1 tablespoon [2 TBL] lemon juice, and toss to coat; season to taste with salt and pepper.
While the asparagus roasts, prepare the tempeh.

3

Start the tempeh

  • Cut the tempeh into ½-inch pieces.
Add the tempeh to the pot of water used for the potatoes and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry with a paper towel; season with salt and generously with pepper.
While the tempeh cooks, finish the potatoes.

4

Finish the potatoes

  • Trim the ends from the celery; cut the celery lengthwise into thin slices, then crosswise into ⅛-inch pieces.
Add the celery to the bowl with the potatoes and toss to combine. Season to taste with salt and pepper.

5

Crisp the tempeh croutons

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Add the tempeh and cook, stirring occasionally, until golden brown and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate.

Serve

Transfer the potato salad and asparagus to individual plates. Top the asparagus with the tempeh croutons and serve.
Kids Can!
  • Snap the ends off the asparagus.
  • Juice the lemon.
  • Toss the asparagus with oil, salt, and pepper.
  • Garnish with the tempeh croutons.