Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: Lisa Brown Start To Finish Time: 35 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 large potato, peeled 1 tablespoon olive oil ¼ teaspoon salt ⅛ 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 Directions Preheat oven to 350°F. Line a baking sheet with nonstick foil. Coat foil with cooking spray; set baking sheet aside. 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. 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 In a small bowl whisk together canola oil, rice vinegar, lemon juice, mustard, salt, and pepper. *Tip: 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. Rate it Print Nutrition Facts (per serving) 160 Calories 11g Fat 15g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.