The Best and Easiest Vegan Red-skinned Potato Salad

 

Freshly made red-skin potato salad with red pepper garnish

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 10/09/25

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 pot 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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How to Make Vegan Garlic Mashed Cauliflower

Garlic is a lively food seasoning that creates a culinary impact. Its  distinctive flavor, pungent aroma, and health benefits make it a sought after ingredient for cuisines from around the world.

Each segment of a garlic bulb is called a clove. The garlic plant is part of the allium (onion) family, and related to chives, green onions, leeks, and shallots.

Cauliflower is a cruciferous vegetable, and member of the mustard family along with broccoli, kale, Brussels sprouts, and cabbage. 

 Cauliflower is low calorie, and a cup size portion (107g) is only 27 calories. This veggie is low-carb too, with only 5 carbs in each cup. 

It's hydrating (water-packed) and rich in fiber and other nutrients. See more about cauliflower nutrition and health benefits from Web MD. 

This post will show you how to make a mouthwatering recipe that features both ingredients and is:

Simple to prepare

Tempting

Nutritious

Whole food plant-based WFPB

Comforting

Garlicky

Creamy

Keto friendly

Cholesterol free

Vegan and Vegetarian Friendly

Dairy-free

Gluten -free

Low fat

Economical

 Recipe for Vegan Garlic Mashed Cauliflower

Try out this scrumptious vegan recipe for garlicky mashed cauliflower. It's easy to prepare, nutritious, and appeals to those who enjoy eating mashed potatoes.

Ingredients:

I large head of fresh cauliflower (organic if possible) or 2 packs of cauliflower rice

3-4 cloves garlic

3 or 4 sprigs of fresh parsley, basil, or rosemary, or other fresh or dried herb

2 Tablespoons extra-virgin olive oil or vegetable broth, or water

¼ cup gluten-free oat milk, hemp milk, soymilk, or nut milk of your choosing or vegetable broth instead

Salt and pepper to taste 

What to Do:

1. Cut off green leaves from bottom of cauliflower. Store them in the refrigerator or freezer. Use these greens for sautéing or to add to vegetable stock, casseroles, soup, or stews.

Continue prepping the underside of the cauliflower. Use a sharp knife to cut out as much of the hard core as possible. Chop the core into tiny pieces to include in this dish. 

Smart consumers and frugal homemakers alike aim to conserve food and use every edible morsel. To learn more read food-waste-not-want-not-checklist.

2. Then cut or snap off florets into individual pieces. 

Soak all in a large bowl of clean fresh water long enough to allow sand and dirt to sink to the bottom. Rinse and place into the steamer basket of a large saucepan, and cover.

NOTE: a steamer basket is a handy kitchen utensil. It lifts cauliflower out of the water and off the bottom of the pan. Steamer baskets prevent veggies from losing nutrients as they cook. If you don't have a steamer, use a covered sauce pan. Simply put cauliflower directly into an inch of boiling water and cover. Just test the veggie every minute and remove from water, as soon as cauliflower is very tender.

3. Use a covered steamer pot or covered sauce pan to cook cauliflower on medium setting. Cook time depends on the size of the florets and how large a head of cauliflower you use. 

Cook time will be between 15-20 minutes for regular florets or about 10 minutes for cauliflower rice. When very tender, remove from stove and allow pot to cool uncovered on a hotplate.

4. While cauliflower is steaming prepare the garlic. Carefully remove the thin outer covering of the bulb. 

Then remove 3-4 cloves from the bulb with your hand or sharp knife. Peel each clove by placing the side of a paring knife on top of the clove and press down until the thin white or purplish white skin comes off. 

Either mince garlic with a paring knife or chop it in a food processor. 

5. Sauté garlic in 2 Tablespoons extra virgin olive oil. For those who count calories or omit oil, use vegetable broth or water instead. 

Cook time will be anywhere from 3-5 minutes. Cook until garlic turns golden brown but not burnt.  When ready, blend into drained steamed cauliflower.

Note: Garlic is an aromatic, and the smaller the pieces of cut garlic, the bolder it tastes.

6. Place cauliflower, veg milk, garlic, and additional seasonings of choice into the bowl of a food processor. 

Timing is everything so use the pulse setting to make this dish as creamy or chunky and flavor packed as you like. 

Eye the mixture as the machine works, and stop it before the mashed cauliflower becomes cauliflower soup.

Cooked cauliflower can be mashed with an immersion blender or even a hand held potato masher.

Sprinkle on fresh or dried herbs as a garnish. My favs are fresh chopped rosemary, parsley, and fresh basil.

Serve cauliflower immediately or refrigerate in an airtight container for up to 3 days. It can be frozen for up to one month.

Before serving cauliflower that has been refrigerated, preheat oven to 325 degrees F and cook for half an hour or until the top gets a little crispy and browned.

 

This recipe serves 4 as a side dish and is a wonderful alternative for mashed potatoes.

Before you go please comment below.

Did this recipe intrigue you?

Do you currently include cauliflower in menu planning? Please share about that below.

Did you know vegan garlic mashed cauliflower tastes rich, yet is a low-carb and low calorie veggie option? 

I've served it with mushroom gravy and vegan meatballs and received rave reviews.

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

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