Spiraled Zucchini and Crispy Potato Salad

Now here's a fresh twist on a potato salad recipe! Toss zucchini noodles with crunchy potato ribbons and tomatoes for a quick and easy summer side dish.

Spiraled Zucchini and Crispy Potato Salad
Photo: Lisa Brown
Start To Finish Time:
35 mins
6 cups


  • Nonstick cooking spray

  • 1 large potato, peeled

  • 1 tablespoon olive oil

  • ¼ teaspoon salt

  • teaspoon ground black pepper

  • 1 large zucchini

  • 1 cup halved cherry tomatoes

  • 2 tablespoon snipped fresh basil, Italian (flat-leaf) parsley, or tarragon

  • 1 recipe Lemon-Rice Vinegar Dressing

Lemon-Rice Vinegar Dressing

  • 2 tablespoon canola oil

  • 2 teaspoon rice vinegar

  • 2 teaspoon lemon juice

  • 1 teaspoon Dijon-style mustard

  • Dash salt

  • Dash ground black pepper


  1. Preheat oven to 350°F. Line a baking sheet with nonstick foil. Coat foil with cooking spray; set baking sheet aside.

  2. Using a spiral vegetable slicer fitted with the chipper blade (large holes),* push the potato through the blade to make long potato spirals. Break spirals into 6- to 12-inch-long pieces and place in a large bowl. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Transfer potato spirals to the prepared baking sheet, spreading in a single layer. Bake for 15 to 20 minutes or until tender, stirring once. Increase oven temperature to 450°F. Bake for 5 to 10 minutes more or until potato spirals are golden brown and crisp.

  3. Meanwhile, using the spiral vegetable slicer fitted with the chipper blade (large holes),* push the zucchini through the blade to make long zucchini spirals. Break spirals into 6- to 12-inch-long pieces. In a serving bowl combine the zucchini spirals, tomatoes, and basil. Add Lemon-Rice Vinegar Dressing; toss gently to coat. Top with the potato spirals, tossing gently if desired.

Lemon-Rice Vinegar Dressing

  1. In a small bowl whisk together canola oil, rice vinegar, lemon juice, mustard, salt, and pepper.


No spiral slicer? No problem. Substitute 2 smaller potatoes for the large potato. Using a vegetable peeler, slice the potatoes and zucchini lengthwise into thin, wide ribbons. Cut the ribbons into about 1/4-inch-wide strips and continue as directed.

This salad is very flexible. Substitute yellow summer squash for the zucchini. For add-ins, consider sliced radishes, cooked and chilled peas, shaved Parmesan, and/or finely chopped broccoli.

Nutrition Facts (per serving)

160 Calories
11g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 160
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 5%
Sodium 226mg 10%
Total Carbohydrate 15g 5%
Total Sugars 4g
Protein 2g
Vitamin C 25.7mg 129%
Calcium 21mg 2%
Iron 0.6mg 3%
Potassium 489mg 10%
Folate, total 28.5mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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