Potato salads are a staple in our house during the summer months. Not only are potatoes comforting, they are also economical and full of fiber, lots of vitamin B6, and other vitamins and minerals. I especially like the potatoes that we grow ourselves or buy from a farmers market. Although potatoes can be stored for a relatively long time, the ones recently harvested seem to taste the best. I have been on a quest for good potato salad recipes this summer. The recipe posted below is delicious and has the added benefit of being balanced with lots of protein from the tempeh. It is based on a recipe I found in Vegetarian Times a few years ago, but I have modified it to fit my own and my family’s tastes. Tempeh is a food I am trying to incorporate in more of our meals. It is made from fermented soybeans and is a minimally processed form of soy, which makes it healthier than the more processed forms. It is high in protein and fiber. The fact that it is fermented makes it easier to digest. It is a good idea to seek out organic tempeh in order to avoid the genetically modified soy that is common here in the United States. 
The green beans in the salad add color and more vitamins and minerals. With the combination of oil and vinegar, mustard and maple syrup, the dressing has a very tangy, sweet and sour taste. This potato salad can be eaten warm, room temperature, or cold, and is a great dish to take to a picnic.
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