Spiralized Potato Salad with Green Goddess Dressing

I don’t think either one of us expected that we’d love this spiralized potato salad so much. Honestly, it’s been so long since I had Green Goddess salad dressing that I only vaguely recalled what it tasted like. And sweet potatoes in a potato salad? That’s not something I had considered before. Well now I’m in love with both the dressing and sweet potatoes and everything else in this wonderful salad. Slightly crunchy, it has a great freshness to it. It’s also amazingly easy to make and is a different winner for picnics or family get-togethers.
I like to make a cut down the sides of my potatoes before cutting them into spirals. Otherwise I end up some one really, really long pieces of potato.

If you’re making this spiralized potato salad for an outing, wait until you get to your destination before adding the dressing and garnish.

5 from 1 reviews
Spiralized Potato Salad with Green Goddess Dressing
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 medium sweet potatoes, peeled
  • 1 medium russet potato, peeled
  • 2 tablespoons water
  • Dash of Kosher salt
  • Green Goddess Dressing (make your own or just buy Kraft's Green Goddess)
  • Green onion and parsley, chopped, for garnish
Instructions
  1. Spiralize the potatoes and transfer to a microwave-safe bowl.
  2. Add the water and a dash of salt. Toss to coat then microwave on high 4-5 minutes or until the potatoes just start to soften. You want them to still have a bit of a crunch.
  3. Remove the bowl and let cool.
  4. Add in the dressing and toss to coat.
  5. Serve garnished with green onion and parsley.

Spiralized Radish Salad Version 2.0

A spiral slicer is a great fun toy, specially when it comes to radishes. I’ve made another radish salad, which I really love. I thought I’d try something different with the big bag of radishes I picked up at the farmer’s market last weekend. Oregano is really what makes this salad fantastic. I used dry, but if you have fresh, substitute 2 teaspoons of chopped fresh oregano for the dried.
Spiralized Radish SaladThis salad holds up well in the fridge so you can easily make it the night before you need to serve it. Just toss it a bit before serving so that the dressing covers the radishes.

Spiralized Radish Salad Version 2.0
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 teaspoons white wine vinegar
  • 2 teaspoons vegetable oil
  • 1 teaspoon caraway seed
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 15-20 large radishes
Instructions
  1. In a large bowl, whisk together all but the radishes.
  2. Rinse the radishes.
  3. Cut the ends off and make a cut 1/2 way thru the radish, length-wise.
  4. Insert the radish in tho the slicer.with the largest end toward the blades.
  5. Slice the radishes and then add to the vinaigrette.
  6. Toss to coat.
  7. Refrigerate for 1 hour.
  8. Toss lightly before serving.

Spiralized Roasted Pickled Beets

If you would’ve put beets in front of me when I was a kid I would’ve said “Ewwwww” and pushed them away. Now, I find that I really like them, specially when roasted. Or pickled. Or even better, spiralized, roasted, and pickled! The aroma as the beets roast is fantastic. The shallots and rosemary combine with the beets for something really special. They then go into jars with a brine, but not a normal pickling brine. The addition of red onions and tarragon add so much to the beets. Even beet haters will love them!
Spiralized Roasted Pickled BeetsMake sure you wear kitchen gloves when handling the beets, and clean your spiralizer (and cutting board) immediately after using them. I also learned quickly that you want to use beets with a little ‘give’ to them – not too hard. A few that I grabbed were hard to spiralize, and I ended up turning them by hand instead of using the crank. No worries, they still came out fantastic! Lesson learned!

Spiralized Roasted Pickled Beets
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
Ingredients
For the roasted beets
  • 6 medium beets, cleaned, peeled. Try to select beets that are slightly soft. Tougher beets will be difficult to spiralize.
  • 2 large shallots, peeled, sliced thin
  • 2 sprigs rosemary (or 1 teaspoon dried rosemary, crushed)
  • 2 teaspoons olive oil
For the picking brine
  • 1 cup white vinegar
  • 1 teaspoon dried tarragon
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup sugar
  • 1 cup water, plus more if needed
  • Roasted beets, from above
  • 1 large red onion, sliced thin
Instructions
For the roasted beets
  1. Preheat oven to 400 F.
  2. Note: I like to cut a small slit down the sides of the beets. This produces a single half moon spiral.
  3. Spiralize the beets. Tougher beets can be difficult to spiralize. Make sure you put the root side into the spiralizer first and have the stem side towards the crank.
  4. Wash your spiralizer to keep it from staining.
  5. Place beets onto a large piece of foil. Top with the shallots, sprinkle with rosemary, and drizzle with oil.
  6. Seal the foil tightly and place into the oven for 30-40 minutes or until tender but not mushy. Be careful opening the packet as the steam will be hot.
  7. Let cool completely before pickling.
For the picking brine
  1. Bring vinegar, tarragon, salt, sugar and water to a boil in a medium saucepan. Stir until the sugar is dissolved. Remove from heat and let cool completely.
  2. Alternative beets and onions in jars.
  3. Pour in the brine. Add more water if necessary to completely cover the beets.
  4. Seal and store in the refrigerator for at least 3 days before serving.

Spiralized Radish Salad

It’s not like you have to have a spiralizer to make pretty salads, but it sure does help. And it’s fast and easy. This spiralized radish salad took only minutes to make. It tastes very much like a slaw, with a great radish crunch and a perfect citrus vinaigrette.
Spiralized Radish SaladThis was my first time spiralizing radishes. I was afraid it wasn’t going to work, but they came out perfectly. First, you have to start with big radishes. No wimpy long thin ones. Second, you need to make a shallow cut down each radish. If you don’t you’ll end up with one really long radish spiral that goes on and on and on. Then, just cut off the ends, insert into your spiralizer, and get to turning!

Spiralized Radish Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 tablespoon orange juice
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 pound large radishes, spiralized (make a thin slice down the sides of the radishes first so that you don't get one long spiral radish) or sliced thin
  • 1/4 cup cilantro, chopped
  • 1/2 medium red onion, minced
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Whisk together the orange and lime juices, olive oil and sugar in a large bowl.
  2. Add remaining ingredients and toss to coat. Season with salt and pepper.
  3. Refrigerate for 1 hour. Toss to coat before serving.