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Make an impressive vegan side dish with this twist on classic potato salad! Break out your spiralizer and make a spiralized potato salad with kale for your next BBQ party or cookout at home with the family. This potato salad is creamy and smokey, with the addition of smoked paprika, and sure to be a hit.
Vegan Spiralized Potato Salad
Do you ever purchase something and you’re like SO EXCITED to use it…and then it sits there for months, unused? Yes, no? Apparently, I do.
I am not sure why it took me so long to break out my spiralizer (aka, most amazing kitchen tool ever). But when the idea of a creating a spiralized potato salad popped into my head at 3AM when I was supposed to be sleeping, I broke it out the very next day. (Or, same day, really.)
And let me tell you…I was impressed! With both the spiralizer and how the potato salad turned out.
To vegan-ize the classic potato salad, I swapped vegan Just Mayo for regular mayo and took out the eggs…and put in kale to add back in that different element and texture.
How to Spiralize Potatoes
Spiralizing potatoes is super simple. All you need is: a spiralizer, and potatoes.
My spiralizer came with three different types of blades. For this method, we are using the largest noodle blade. Peel the potato and stick it on the spiralizer. Turn the handle and press toward the blade end until the potato has completely turn into spiral-ey goodness.
(Pssst: they make amazing oven-baked curly fries, too! But let’s stick with potato salad today.)
Told you – I love this thing. I think I’m going to start using it for everything. Mashed potatoes? Forget cubing them. Spiralize them and then boil! It actually would save a ton of time…hmm.
For this recipe, I baked the potatoes at 375 degrees for 30 minutes. It cooks them through, but doesn’t turn the potatoes to a mush-y consistency like typical potato salad does. The beautiful spiralized potatoes stay intact even when you mix them with the dressing.
Vegan Potato Salad Dressing
If you haven’t fallen in love with Just Mayo by Hampton Creek…well…that’s probably because you haven’t tried it yet! It’s SO GOOD, better than egg-based mayo in my opinion. Their sweet mustard is equally delicious. I’ve been dipping everything in that stuff lately. Lucky for you, both of those amazing ingredients are included in this potato salad dressing!
The addition of dill pickle juice is a nod to my husband’s grandmother, who makes the best potato salad ever. When I asked her what her secret ingredient was, she proudly told me “pickle juice!” Nom nom nom.
Smoked paprika makes this dressing a lovely orange hue, but also kicks up the flavor! Love the stuff. I add it into everything I can.
- 4 large potatoes
- 1 tablespoon of oil - - like grape seed or olive
- 2 cups chopped kale
- 1 tablespoon of oil
- 1/8 tsp smoked paprika
- pinch of salt
Special Equipment Needed
- A spiralizer
- Pre-heat the oven to 375 degrees fahrenheit.
- Peel and rinse the potatoes. Pat dry with a towel.
- Spiralize the potatoes using a thicker noodle blade.
- Toss the potato noodles with one tablespoon of oil and spread out on a parchment-lined pan.
- Bake for 30 minutes or until tender. Toss around halfway to ensure even cooking. Be careful not to overcook or the potatoes will become too mushy when mixed with the dressing.
- While the potatoes are cooking, chop up the kale.
- Sauté the kale on medium heat with one tablespoon of oil, 1/8 teaspoon of smoked paprika, and salt to taste.
- Cook for 5 minutes, stirring around every couple of minutes, until slightly wilted.
- Set aside.
- Whisk together the mayo, mustard, pickle juice, lemon juice, garlic powder, onion powder, 1/4 teaspoon of smoked paprika, parsley, pepper and salt.
Bring it all together!
- Let the potatoes cool until only slightly warm.
- In a large bowl, toss together the potatoes, kale, and dressing.
- Refrigerate until cold and dig in!