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.

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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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Awesome April Affirmations to Support Growth

 

The month of April has always been a breath of fresh air to me. I sense so much positive energy, and in that frame of mind, I present Awesome April Affirmations to Support Growth.

 

They were written and are published on Colors 4 Health to support us as we take a personal inventory, release ineffective ideas and habits, and replace them with attitudes and behaviors that help us grow and renew our mind, body, and spirit. 💗

Post updated 3/24/2025

 

Awesome April Affirmations to Support Growth 

"I let go of anything or anyone that drains my energy and detach with love."

"In a world bustling with activity, I slow down and connect with inner peace, contentment, relaxation, serenity, and joy."

"I use springtime energy to motivate me, and implement new behaviors that uplift me in work, relationships, and daily living."

"I am a spiritual being who is on the planet in human form. I accept and integrate all facets of my make-up. I am fully alive."

"Love and generosity are my aspirations. These superpowers help me see the sacredness in all living things."

"I prepare and eat fresh in-season foods mindfully, and am grateful for shelter, clothing, and a life that serves a higher purpose."

"I affirm I’ll take a nap or go to sleep when tired, and wake up early enough to have time for myself."

"I check-in with myself often, and allow my intuition and experience to guide me to those healthy practices and activities that enrich my mental, physical, spiritual, and social well-being."

"I reconnect with nature each day, and accept responsibility for living more harmoniously with Mother Earth."

"I am open-minded, and listen to others to better understand their stories and struggles, as well as their hopes and dreams."

"My life is rich, as I live mindfully and sustainably, and appreciate and learn from each experience, person, place, and thing in it."

Please comment below in the space provided.

Do you ever compose and recite affirmations? Why or why not?

Which affirmations help you shift your focus to positive thoughts? Please explain below.

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Try to be consistent with reciting affirmations aloud for at least three weeks. Pick only those affirmations that resonate with you or write and recite ones of your own. 

Then, check in with yourself to note improved concentration, motivation, self-regard, self-compassion, and self-confidence levels. After three weeks, drop by again to report on your progress as well.

Thanks for the visit and please spread the love on social media with a link back to this post.

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Baby Butter Lettuce and Fennel Spring Salad

 

Spring is a great time to enjoy a light, crunchy salad of baby butter lettuce, fennel, asparagus, radish, and avocado dill dressing. This whole food plant-based (WFPB) dish is both scrumptious and healthy.

 

Research shows the fresher and more color-rich the produce, the healthier it is to eat. 

Fruits and vegetables that are grown locally, allowed to ripen naturally, and consumed shortly after harvesting, contain higher levels of vitamins, minerals and antioxidants, than produce that has to be transported from far away.

 

Locally grown in-season fruits and veggies are usually less expensive, more eco-friendly, and makes simple ingredients pop with flavor.

 

I prefer to buy organic produce, whenever possible, because organic farming works in harmony to sustain a healthy, fertile, and biologically active environment, one that is kind to people, animals, and our planet.

 

Baby Butter Lettuce and Fennel Spring Salad

Fresh, Crisp, and Clean!

Light, yet Nutrient Dense and Delicious!

Oil-free, Sugar-free, Gluten-free, and Vegan!

Smart Choice for Lunch or Dinner!

 

Ingredients for Salad:

 

6 cups baby green and/or red butter lettuce

1 large bulb fennel sliced thin

1 bunch red or multicolored radishes sliced thin

1 medium chopped sweet onion or 4-5 chopped scallions (optional)

16 stalks cooked asparagus (select stalks that are thin. Those are the most tender)

1 seedless cucumber chopped (optional)

Ingredients for Avocado Dill

Dressing:

1/2 cup freshly squeezed lemon juice

2 teaspoons apple cider vinegar

1/2 cup water

1 large or 2 small avocados

1/2 cup fresh chopped dill

1/2 teaspoon dried oregano and fresh ground black pepper to taste

 

What to do-

 

1. Wash and prep all salad ingredients.

2. Place them in a covered salad bowl and refrigerate until ready to serve. 

3. Right before serving, whisk, blend, mash, or process the salad dressing ingredients together, and pour over salad. Toss and serve immediately.

This recipe serves four people. Refrigerate extra portions, but use within a day or two.

 

Questions and Answers About Main Ingredients

What is fennel?

Fennel is a member of the carrot family, though not a root vegetable. The base grows above ground into a thick, crisp bulb. Above the bulb, you’ll see stalks with light, feathery leaves that resemble dill. 

When fennel goes to seed, it produces small yellow flowers among the leaves. Every part of the fennel plant is edible.

 

Recipes most often use the bulb, but you can finely mince the fronds to use as an aromatic garnish for salads, soups, or pasta. If you prefer, save the fennel stalks and leaves to add a sweet note to homemade vegetable broth.

 

Fennel may look like a feather-topped, potbellied relative to celery. However, its flavor is remarkably different. 

The white bulb and bright green fronds have a gentle, slightly sweet anise (licorice) flavor. It's crunchy, cleansing, and refreshing to the palate. It's a great addition to any salad.

 

 

Why are asparagus a wonderful veggie?

Asparagus tastes yummy and is so healthy. It's easy to prepare, has a pleasing texture, and tastes naturally sweet. See how to cook asparagus properly, and nutrition facts at  Asparagus Spring Veggie for Wellness.

Why use an avocado instead of oil in salad dressing?

Reducing overall oil from our diet is a heart-healthy move. Although avocados are high in fat, they contain “good” fats like omega-3 fatty acids that make us feel full and reduce the urge to overeat. 

 Avocado is a green fleshed fruit that is nutrient dense and tastes sensual. 

Enjoy recipes that include avocados, as you’ll get nutrients including vitamins C, E, K, and B-6,potassium, niacin, folate, magnesium and more. For more about avocados see Benefits of Eating Avocados with Serving Ideas.

 

When is a good time to use dill?

Dill can elevate the flavor of various dishes, and is commonly found in European and Asian cuisines.

Dill's flavor diminishes rapidly during the cooking process, so it is most often added to hot dishes at the end of cooking or used in cold dishes including salads, pickles, and dressings.

Why is baby butter lettuce delicious?

 

This variety of lettuce is at its peak in the spring and fall and flavorful during March, April, and May. The leaves are soft, tender, and mildly sweet. Each leaf is approximately half the size of regular size butter lettuce. The smaller size makes it attractive, more tender, and easier to prepare. 

When this type of lettuce is not available, use Bibb or red or green leaf lettuce as a substitute.

Baby butter lettuce is nutritious, colorful, and adds fiber and plant-powered protein to salads, sandwiches, and as a garnish for other dishes.

Baby butter lettuce is a good source of calcium, iron, potassium, Vitamin A, and Vitamin C. One quarter cup (85g) has 20 calories, and is a fat-free whole food way to get many vitamins, minerals, and antioxidants.

What type of radishes are used in this recipe?

The radishes in this recipe are round shaped ones (called Easter egg radishes) that are red, purple, and white skin colors with white flesh. They have a slightly peppery taste. 

Their spicy flavor adds balance and contrast to the salad's sweetness. 

Radish plants grow with swollen tap roots, which can be globular, tapering, or cylindrical. Root skin colors range from white through pink, red, purple, yellow, and green to black, but the flesh is usually white.

🥗

This recipe allows for flexibility. No matter how you toss it or which optional ingredients you include or omit, Baby Butter Lettuce and Fennel Spring Salad is a treat to eat!

Before you go, please leave a comment in the space below.

Do you eat a salad every day? Please share your answer below in the comment section.

What's your favorite springtime salad and what veggies do you like to  include?

I love to eat many types of salad. Salads are easy to prepare, and help me get my 2.5 cup daily portion of veggies recommended in the Dietary Guidelines for Americans 2000-2024. 

As long as I’m "eating the rainbow" with a diverse, fresh array of vegetables and not adding food toppings like bacon bits and deep fried onion rings, or high saturated fat salad dressing, I'm good to go.

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Like what you see? Get tips and ideas for living a happier, healthier life on my Pinterest location , and Website too. 

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