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Spiralized Potato Salad

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Author: Karissa


Spiralized Potatoes

  • 4 large potatoes
  • 1 tablespoon of oil - like grape seed or olive

Sautéed Kale

  • 2 cups chopped kale
  • 1 tablespoon of oil
  • 1/8 tsp smoked paprika
  • pinch of salt


  • 1 cup vegan mayo
  • 2 tablespoon mustard
  • 1 tablespoon pickle juice
  • 1 tablespoon lemon juice
  • 1.5 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon parsley
  • 1/8 teaspoon dill
  • salt and pepper to taste

Special Equipment Needed

  • A spiralizer


Spiralized Potatoes

  • 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.

Sautéed Kale

  • 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!