Spiralized Potato Salad
- like grape seed or olive
pinch of salt
salt and pepper to taste
Special Equipment Needed
Pre-heat the oven to 375 degrees fahrenheit.
Peel and rinse the potatoes. Pat dry with a towel.
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.
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!
Spiralized Potato Salad https://www.karissasvegankitchen.com/spiralized-potato-salad-vegan/