Spiralized Potato Salad Food

SPIRALIZED POTATO SALAD

Steps:

• Spiralize the potatoes: Cut the ends off the potatoes, then peel them. Place one potato at a time into the spiralizer and make the spiral ribbons, according to the spiralizer machine directions. Fill two bowls with salted water and place the spiralized russet potato in one and the spiralized Yukon gold in the other. Gently massage the potatoes in the water, then refrigerate 12-24 hours to further release the starches. Note: If you don't have a spiralizer, you can get a similar potato texture by using a mandoline on the julienne setting.
• Prepare the vegetables: After soaking, the potato spirals will be very malleable with the appearance of "real" noodles. Remove from the water and squeeze as much liquid out as possible. Set aside. Prepare the rest of the ingredients starting with the kale by pulling the rib out, then rolling the leaves into a cylinder and slicing into thin ribbons (about the same size as the potatoes). Slice the olives and scallion (white and green part) and add to a large mixing bowl along with the kale. To the bowl, add the sour cream, mix and set aside.
• Cook the potatoes and serve: In a large nonstick skillet over medium/high heat, add the olive oil until it's sizzling. Squeeze the water out of the potatoes and add to the pan (you can do this in two batches). Toss the potatoes as they cook until translucent. Season with salt, then add the vinegar and continue cooking and tossing (so they don't stick) for another 1-2 minutes. Add to the mixing bowl and toss with the vegetable/sour cream mixture (cook the remaining potatoes if you have more). Add to a plate or bowl, season with more salt and serve.

SPIRALIZED SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking dish with butter.
• Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and stir with a wooden spoon to make a paste. Cook until the flour mixture begins to toast, about 1 minute. Add 4 of the sage leaves and let them sizzle for a minute, then whisk in the half-and-half, nutmeg, 2 teaspoons salt and several grinds of pepper. Bring to a simmer over low heat and cook until slightly thickened, 4 to 5 minutes. Remove and discard the sage leaves, then pour 1/2 cup sauce in the bottom of the prepared baking dish and spread to coat. Sprinkle with 1/2 cup each of the Cheddar and Monterey jack.
• Trim the ends from the potatoes so they will fit on a spiral slicing machine. Use the plain blade to slice a potato into a long ribbon. Pick up one end of the potato and let it spiral back onto itself in a neat pile. Tuck the spiralized potato into a corner of the baking dish, with the neat ruffly edge sticking up. Place a second potato next to the first potato, separating them with 2 of the sage leaves. Place 2 potatoes side by side in the middle of the baking dish, separating them with 2 of the sage leaves. Then place the remaining 2 potatoes and 2 sage leaves in the other corners of the baking dish, so you end up with 3 rows of 2 potatoes each. Pour the sauce over the potatoes and sprinkle with the remaining 3/4 cup each Cheddar and Monterey jack. Cover the dish with foil, tenting it so it doesn't touch the cheese.
• Bake for 1 hour. Remove the foil and continue to bake until browned and bubbly and the edges of the potatoes are crispy, 20 to 25 minutes more. Let rest for 5 minutes before serving.

SPIRALIZED ROSEMARY ROASTED SWEET POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.
• Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.
• Whisk 1 1/2 tablespoon olive oil, rosemary, and 1/2 teaspoon salt together in a small bowl. Pour over sweet potato ribbons; toss to coat. Spread on the prepared baking sheet.
• Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.
• Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.
• Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.