Description

Green Goddess Spiralized Potato Salad {Paleo, Vegan}

Ingredients

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For the Vegan Green Goddess Dressing:

1/3 cup tahini (or cashew butter)
1 tbsp chopped parsley
1/2 + cup chopped green onion
1 tbsp sesame seed
2 tbsp gluten free soy sauce or tamari sauce (Coconut aminos for whole 30 option)
2 tbsp apple cider vinegar
2 tbsp lemon juice (1/2 a lemon squeezed)
1/4 to 1/2 tsp sea salt and black pepper each (to taste)
1 tsp minced garlic or 2 garlic cloves
1/3 cup coconut milk or almond milk (see notes for this)
1/4 cup olive oil or avocado oil
optional – to make thinner dressing add in 2 tbsp water or a bit more oil.

For the Spiralized Potato Pasta:

2 medium sweet potatoes (peeled)
1 medium russet or yellow potato (peeled)
2 tbsp water for steaming
dash of sea salt
Green Goddess Dressing (see above)
green onion and parsley to garnish
Spiralizer or peeler to make in to ribboned “pasta” style potato salad.

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Instructions

for the green goddess dressing

Be sure to chop all your veggies first. Measure them out.
Place everything but the oil in a food processor. Pulse or thin out. Then keep the food processor running and add in your oil slolwy. Add more onion or salt at the end if desired.
notes for dressing it’s best to use a coconut drinking milk or almond milk so it doesn’t thicken to much in the fridge. But if you use coconut milk from a can, it still tastes great, just thickens in the fridge. You would need to mix it up or add water or oil to thin it out. This makes around 2/3 to 1 cup.

for the spiralized potato Salad

Peel your potatoes and clean them. See notes for what to do with lefotver peels.
Next spiralize or ribbon your potatoes. Place in large microwave safe bowl.
Place your potatoes, water, and dash of salt in microwave and cook for 4-5 minutes or until softened but not overcooked.
Remove, let cool, then add your goddess dressing. Add chopped onion on top or more parsley before serving.
If you want to make ahead, I recommend baking or blanching your potato noodles first.
1. First spiralize the potatoes. Cook the potato noodles in a pot of boiling water with sea salt for 2 minutes. Drain the noodles and place in a bowl of cold water. Alternatively, bake the potato noodles on a greased baking tray in a 400°F (204°C) oven for 10 to 15 minutes. Set aside to cool.
2. Add your dressing and toss before serving

Notes

Notes for dressing*

It’s best to use a coconut drinking milk or almond milk so it doesn’t thicken to much in the fridge. But if you use coconut milk from a can, it still tastes great, just thickens in the fridge. You would need to mix it up or add water or oil to thin it out.

make ahead tips Spiralize or ribbon peel the potatoes then Blanch the potato salad noodles. Keep in fridge until ready to make. Then steam in microwave for a few minutes to softened. Add your dressing and serve.

For spiralizer suggestions, see post below!

Prep Time: 10 min
Cook Time: 5 min