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, potlucks, or cookouts. 

This post has been updated 5/20/25

Vegan red-skinned potato salad 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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VEGAN Thanksgiving Recipes for Health and Happiness

 

I'm happy to present festive vegan Thanksgiving recipes that are easy to make. Each is healthier than a conventional one. 

All recipes contain whole food plant-based (WFPB) ingredients. Then notice, as you eat the food, it is so tasty and healthful you will jump for joy. 

Post Updated 11/04/2024

Prepare a few of these celebratory dishes for regular weeknight dinners, and they're bound to delight everyone around the table!

 

Keep on reading and discover how well these recipes come together to create a delightful  Vegan Thanksgiving meal, one that's pleasing to people, turkeys, and the planet.

Vegan Thanksgiving Recipes for Health and Happiness

 

First post up is  "How to Make Scrumptious Hummus," a recipe roundup post. Check-out the various recipes  to note which ones entice both holiday or weekday eaters and get any meal off to a running start. 

Photo Credit Nancy Andres at Colors 4 Health

Next up is Amy Chung, one of three talented bloggers at The Devil Wears Salad. She shares a fresh crunchy salad recipe, "Vegan Salad with Butternut Squash and Cranberries."  

Photo Credit Amy Chung at the Devil Wears Salad

Check out Simply Quinoa (SQ), an online destination created by Alyssa. She's a certified Holistic Nutritionist who presents "Anti-Inflammatory Ginger and Turmeric Carrot Soup" for your Thanksgiving gathering.

Photo Credit Alyssa at SQ

See how easy it is to prepare "Fresh Cranberry Pineapple Relish (With Maple Syrup)," a recipe designed by Connie Edwards McGaughy at The Carrot Underground.

 

Photo Credit, Connie at The Carrot Underground

Let's add this creamy, cozy one pot dish "Vegan Pumpkin Risotto" to our Thanksgiving menu. The recipe is created by Liz Mads, the blogger at ZardyPlants. This risotto dish can be served as an entrée, makes a fabulous side, and is quick and handy for a meatless Monday meal.

Photo Credit Paul at ZardyPlants

Next up is a hearty dish from This Noshtalgic Life. "Easy Instant Pot Mujadara (Lentils and Rice)" is an original from blogger Heather Kasvinsky. This attractive, tasty dish can be served as an entrée or a side.

Photo Credit Heather at The Noshtalgic Life

Get ready for a treat with "How to Make the Best Lentil Loaf  (Plant-based, Hearty, and Filling Vegan Meatloaf)." It features savory, "umami" flavors, and is topped off with a colorful tangy glaze. Mitch and Justine from Broke Bank Vegan are the bloggers who authored it.

Photo Credit Mitch and Justine at Broke Back Vegan

"Roasted Brussels Sprouts and Cranberries with Pecans and Balsamic Vinegar" is a colorful, flavorful side dish perfect for any holiday, special occasion, or weekday meal. Angela Campos is the fit blogger from Marathons and Motivation who shares it.

Photo Credit Angela at Marathons and Motivation

When you fancy fresh "Sautéed Green Beans with Garlic and Mint" assemble this side dish. It goes well with the lentil loaf, Mujadara, or risotto dish. 

It's a fuss-free, colorful dish, topped with sliced almonds and pomegranate seeds. Jillian Jankowski Wade is the blogger at Posh Plate who created it. 

Photo Credit Jillian Jankowski Wade at Posh Plate

I believe holiday meals are more festive when we serve "Vegan Garlic Mashed Cauliflower." It's an easy recipe/side dish from yours truly that's packed with flavor.

Photo Credit Nancy Andres at Colors 4 Health

 Gravy" is served up by Amy Katz, the food blogger at Veggies Save the Day. 

Ready in just 20 minutes, use this gravy to top your favorite comfort foods like the mashed cauliflower above or serve on Thanksgiving, New Years, and to make any meal more special.

Photo Credit Amy Katz at Veggies Save the Day

For those of us who have enough room for dessert, here's a recipe for "Healthy Peanut Butter Cups" from Rich Delish, the blog of Or Cohen. Much better than the commercial brand candy, this 5 ingredient offering is vegan, keto, low sugar, gluten-free, and dairy-free.

Photo Credit Or Cohen at Rich Delish

Put together and serve a simple fruit bowl and savor the delicious flavors of crunchy in-season fall apples and juicy grapes.

Photo Credit Nancy Andres at Colors 4 Health

Last but not least is "3-Ingredient Vegan Pecan Pie" from Sarah McMinn, author and recipe developer at My Darling Vegan.

I love the idea of serving tartlets. These pecan wonders are so much easier to serve than slicing and dishing up cake or pie. Get in line for this sweet yet wholesome holiday dessert.

Photo Credit Sarah at My Darling Vegan

Hope "Vegan Thanksgiving Recipes for Health and Happiness" inspired you to try out at least a few of the recipes. 

Eating whole food plant-based meals (WFPB) is a tasty way to prevent disease, enhance health, and increase our sense of wellbeing. 

Which recipes piqued your interest?

Please comment below. We love to get feedback.

When you try any of the recipes, we'd appreciate it if you'd let my fellow bloggers and me know about it. 

I read and appreciate every comment, but will not publish those that contain links. 


Sending love and my best wishes for health, happiness, and harmony at Thanksgiving and throughout all your years.

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Massaged Kale the Crowd's All Here Salad

 

Want to make a simple, luscious kale salad with only a few ingredients? 

Post updated 3/9/2023

Check out the recipe below. It features curly green kale, olive oil, lemon juice, and seasoning. It's so tasty, even those who usually skip eating a salad will cheer about it.

 

Prepare this color-rich dish for lunch, brunch, or serve it with bowls of soup to those gathered round your dinner table. 

See ways to add additional plant-based protein to the dish and reap big health and flavor rewards.

Kale is part of the cruciferous vegetable family, a plant that grows even through the cold weather months. 

It is a healing, inexpensive leafy green that shines in a winter salad. 

Kale is rich in Vitamin A, an important element for eye and bone health. This vitamin helps boost the immune system as well. 

Kale is a good source of Vitamin C, helpful during cold and flu season. 

Kale contains Vitamin K, important for blood clotting and bone building. 

It contains Folate, a B vitamin that's key for proper brain development.

It also contains other nutrients including Lutein and zeaxanthin, that give kale its deep, dark green color.

Massaged Kale the Crowd's All Here Salad

Although there are several varieties of kale, I suggest using curly green kale. It's the most common variety, and is heartiest, most fibrous, and best suited to being tenderized (massaged).

Ingredients:

 

2 bunches curly green kale (about 24 stalks)

2-3 fresh squeezed lemons or about 4 Tablespoons of juice

2 Tablespoons cold-pressed extra virgin olive oil

Salt and fresh ground pepper to taste

Optional: salt-free all-purpose mixed seasoning,  salt free adobo seasoning, apple cider vinegar, and Dijon mustard

What to Do:

 

1. Wash hands well and dry. Clean kale, remove stems, and tear kale into small pieces. How to Clean Kale Video from Fresh Farm/Food Prints shows you tips for doing that.

Place cleaned, destemmed torn kale pieces into a large salad bowl. Waste not by cutting up stems and putting them into foods you roast, bake, or slow cook for a long time.

2. Roll up your sleeves and squeeze, toss, and turn (massage) kale with oil and lemon juice, until it’s well coated and looks deep dark green. It will feel soft and tender, after about 2 to 3 minutes.

3. Add a pinch of salt, pepper, and optional seasonings near the end of the massage process. You might like to include Dijon mustard (1 teaspoon) and apple cider vinegar (1 teaspoon) to the mix to add rich, lively notes to the flavor.

4. The kale is done when it's glossy and slightly reduced in volume. That’s exactly what you’re going for.

5. Add extra salad ingredients now. The photo at the top of this post includes butternut squash, carrots, beets, red pepper, and onion. 

Use staples on hand to embellish the salad. Pears, red cabbage, olives, cooked brown rice, lentils, peas, cashews, and slivered almonds are calling me.

6. Get creative and add extras to make this salad uniquely your own.

This recipe serves 4-6 people, and is a fun salad to serve at a party.

 

Store leftover salad in the refrigerator. Add it to stews, soups, casseroles, or drain and serve on a hummus sandwich on whole grain bread or roll. 

Massaged kale will keep for 3-4 days in the fridge.

Please let me know whether you've ever made a massaged kale salad in the comments section below.

You'd be surprised to find people who ordinarily wouldn't eat kale on a bet rave about its good taste, when it is prepared this way.

If you haven't massaged kale before, did this post tempt you to try it?

When you make this salad and see how easy it is to put together, please let me hear about that too! 

I read and appreciate every comment, but will not be able to publish those that contain links. Thanks for understanding.

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