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Ingredients
US|METRIC
6 SERVINGS
- 7 kilograms yukon gold potatoes (about 3 pounds)
- 2 Tbsp. olive oil
- 2 cups vegetable oil
- 2 Tbsp. cherry pepper (jarred, rings, for garnish, optional)
- 1 tsp. chopped fresh chives (for garnish, optional)
- 1 tsp. fresh mint leaves (chopped, for garnish, optional)
- 1 cup plain greek yogurt
- 1/4 cup red bell peppers (chopped)
- 1/4 cup chopped celery
- 3 Tbsp. prepared pesto
- 1 Tbsp. lemon juice
- 2 tsp. fresh mint leaves (chopped)
- 1 tsp. chopped fresh chives
- 1 tsp. Dijon mustard
- 1 clove garlic (minced, pressed into a paste)
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
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Directions
- Preheat oven to 400°F. Add 4 quarts water and 2 tablespoons salt to large pot. Bring to a boil.
- Attach Spiralizer attachment to KitchenAid® Stand Mixer. Center one potato on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of potato. Place medium bowl under blade to catch spiralized potatoes. Turn stand mixer to speed 4 and process until blade reaches end of potato. Cover potato with water; set aside. Remove fine spiralizing blade.
- Center second potato on fruit and vegetable skewer; attach to Spiralizer. Attach spiral slice blade with small core blade and position at end of potato. Place large bowl under blade to catch spiralized potatoes. Turn stand mixer to speed 4 and process until blade reaches end of potato. Repeat with remaining potatoes, then add to boiling water.
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