I’ve been eating a lot of potatoes lately. I’ve been cubing them and roasting them, seasoned with a little garlic powder, oregano and generous amounts of salt and pepper.
I guess you could say I’m on a potato kick.
After all the chopping and cubing, I finally said – enough, time to spiralize!
Okay, I didn’t exactly say that aloud, but it’s exactly what I thought, so I set out to create a spiralized potato recipe.
Typically, I remove the skin from potatoes before I spiralize them (unless I’m making fries), but I kept them on here, for texture, flavor and color.
When you spiralize potatoes, you get more bang for your buck in terms of servings. When you cubed a potato, it typically can only serve about 2 people (and those are small portions!) When you spiralize one large potato, it yields enough noodles to serve 3-4 people with this pasta salad.
Plus, eating cubed potatoes is predictable. This is a great dish to bring to a barbecue or dinner party and wow guests with your creativity (don’t worry, no credit is needed!) It’s fun to serve and the flavors of the potato are much more appreciated, when eaten as noodles.
While you cook the potato noodles, the flavors in the salt, pepper and garlic powder infuse the noodles and offer even more savory taste in each bite. If you’re just using cubed potatoes, you can’t get that type of depth of flavor – there’s not enough surface area!
Now, for the vinaigrette. Typically, potato and green bean pasta salads are served with a fresh dijon vinaigrette. I took it up a notch and used chopped chives for a fresh, earthy and mild onion or leek-like flavor. They also look pretty when mixed in together with the potato noodles and green beans.
Might I add, chives are loaded with nutritional perks, such as Vitamin E and C, anti-inflammatory flavonoids and beta-carotene (hello clear skin!)
Inspiralize this traditional pasta salad with today’s recipe.
What’s your favorite potato casserole you’d like to see Inspiralized next?