Prepare the Tempeh Bacon: Heat vegetable oil in a large skillet over medium heat.
Add the grated tempeh and cook, stirring occasionally, for 3-5 minutes until it begins to brown and crisp.
Stir in the soy sauce, molasses, and ketchup.
Bring the mixture to a boil and cook for 2-3 minutes, allowing the sauce to reduce until the tempeh is well-coated and appears dry.
Remove from heat and carefully stir in the Liquid Smoke, one drop at a time.
Transfer the crumbles to a paper-towel-lined plate to drain.
Cook the Potatoes: While the tempeh cooks, place the sliced potatoes in a large pot and cover with salted water.
Bring to a boil and cook for 5-7 minutes, or until they are just fork-tender. Be careful not to overcook them.
Make the Warm Vinaigrette: In the same skillet used for the tempeh, heat the olive oil over medium heat.
Add the diced red onion and sauté for 5-7 minutes until softened and fragrant.
Remove the skillet from the heat and carefully whisk in the apple cider vinegar and ⅓ cup of water to create the dressing.
Assemble the Salad: Drain the cooked potatoes well and transfer them to a large serving bowl.
Pour the warm onion and vinegar mixture over the potatoes and gently toss to combine.
Sprinkle generously with the prepared Tempeh Bacon Crumbles and your choice of fresh herbs.
Serve immediately while warm.
Don't Rinse the Potatoes: After draining the potatoes, add them directly to the bowl. The starch on their surface will help the warm vinaigrette cling to them, creating a creamier, more flavorful dressing.
