The Best and Easiest Vegan Red-skinned Potato Salad

 

The Best and Easiest Vegan Red-skinned Potato Salad has simple instructions, is a snap to assemble, and tastes grand. 

It's a recipe that's easy enough to make for family meals, and festive and fun to serve at picnics or potlucks. 

It has eye appeal, is packed with fresh flavor, and is sure to satisfy!

 

Ingredients:

 

6 red skinned organic potatoes 

1 medium sized farm-fresh zucchini

4 or 5 fresh organic scallions cleaned and chopped fine (use both green and white parts)

1 small bunch fresh organic Italian Parsley chopped (use leaves and stems)

Note: This dish is colorful, and it's vegan whole food ingredients including red-skinned potatoes, make it healthier than mayonnaise type recipes that use yellow or russet potatoes.

Red-skinned potatoes and many whole food plant-based ingredients are good sources of both protein and fiber. They contain many antioxidants and vitamins that help your body function properly and prevent disease.

 
 
Salad Dressing

1 or 2 organic garlic cloves, minced
1⁄4 cup organic extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
2 teaspoons organic apple cider vinegar
1 teaspoon maple syrup or 2 teaspoons stevia (or use fruit juice instead)
1 teaspoon organic Dijon mustard
1⁄2 teaspoon salt, and pepper and mixed Italian seasoning to taste 
 
 
 
What to do:
 
1.      Most of the nutrients in potatoes are close to the skin. I suggest you scrub potatoes well, and leave skins on. Put cleaned whole potatoes in a saucepan and add just enough water to cover all. Cover with a saucepan lid, leaving a few inches of the top exposed. Bring water to a boil and cook potatoes on medium for at least 15-20 minutes or until potatoes are still firm, but a fork can pierce them easily. Then drain.

2.    While potatoes are cooking, clean and chop one medium zucchini into bite-sized pieces. Clean and chop a small head of fresh parsley. Clean and chop fresh scallions (use yellow onion as substitute if necessary). You may chop veggies by hand or in a food processor. 

3.     In a large airtight container assemble the salad dressing ingredients which are minced garlic, olive oil, apple cider vinegar, lemon juice, maple syrup or stevia, Dijon mustard, salt, pepper, and mixed Italian seasonings. Combine with a whisk or use the side of a fork to blend.

4.    Blend potatoes, zucchini, scallions, and parsley into the salad dressing. Mix and cover. Put container in refrigerator, and let marinate for up to a day. 

If you want to include additional veggies, select colorful ones like carrots, cucumbers, radishes, red pepper, and broccoli. Just increase the amount of salad dressing you use to accommodate extra veggies. 

For informal gatherings, serve this dish in the container. If you prefer, use a serving bowl or platter. 

Vegan red-skinned potato salad tastes great with veggie burgers, or any type of sandwich lunch.

Black Bean Burger on a Whole Grain Bun with Fresh Red-skinned Potato Salad

For a high protein meal, eat potato salad at room temperature with tofu, tempeh, or chickpea salads or salad wraps.

Make-ahead meals are excellent choices for summer, especially during those times when temperatures soar, and it's too hot to cook.

Before you go, please leave a comment below.

Do you like to serve potato salad often? When you make it, what ingredients do you include? Please share your ideas below.

I appreciate each comment, but will not publish those with links. Thanks for understanding.

I'm happy to have had time off from blogging, and grateful to come back refreshed and renewed.

Wishing you a wonderful June and ...

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