× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Mediterranean Spiralized Potato Salad

Chilled potato & zucchini noodles with preserved lemon vinaigrette, cherry tomatoes, shaved fennel, roasted garlic, basil, mozzarella pearls, & pimento salsa.

Share this

Print Recipe
Potato Type: Russet
Prep Method: Boiled


SaladSide DishMain Dish

Prep Time

45 Mins

Cook Time

5 Mins


Serves 24 each/ 4oz (1/2 cup) portions


Chilled potato & zucchini noodles with preserved lemon vinaigrette, cherry tomatoes, shaved fennel, roasted garlic, basil, mozzarella pearls, & pimento salsa.



Potato Noodles

  • Water 6 quarts
  • Salt, Kosher ½ cup
  • Lemon Juice ½ cup
  • Russet Potatoes, Skin On, Washed, Spiralized 2 quarts (2-3 large potatoes)
  • Water 3 quarts
  • Ice 3 quarts

Zucchini Noodles

  • Zucchini, washed, ends trimmed, spiralized 1 quart

"Preserved" Lemon

  • Lemons, Large 3 ea
  • Water 3 Pints (Separated)
  • Salt, Kosher 2 TBSP (Separated)

Preserved Lemon Vinaigrette

  • “Preserved” Lemon, Julienne ½ cup
  • Shallot, Minced Very Fine ¼ cup
  • Fresno Chili, Brunoise ¼ cup
  • Lemon Juice ½ cup
  • Champagne Vinegar ¼ cup
  • Salt, Kosher 2 tsp
  • Pepper, Black, Fresh Ground ½ tsp
  • Olive Oil 1 cup

Roasted Garlic

  • Garlic Cloves, Whole, Peeled 3 cups
  • Olive Oil To Cover
  • Salt, Kosher 1 tsp

Pimento Salsa

  • Pimentos, Roasted & Peeled 1 cup
  • Cherry Tomatoes 1 cup
  • Red Wine Vinegar ¼ cup
  • Lemon Juice ¼ cup
  • Shallot, Chopped ¼ cup
  • Salt, Kosher 1 tsp
  • Extra Virgin Olive Oil As Needed

Vegtables & Garnish

  • Cherry Tomatoes, Halved 1 cup
  • Fennel Bulb, Shaved Paper Thin 1 cup
  • Basil Leaves, Fresh, Chiffonade ½ cup
  • Mozzarella Pearls 2 cups



  1. Put 6 quarts water and kosher salt into a stockpot and place on stove. Bring to a boil.
  2. Make an ice bath with the 3 quarts water and 3 quarts ice. Set aside.
  3. Process potatoes through spiralizer, place into a mixing bowl, and immediately toss with the lemon juice to prevent browning.
  4. When water is at a hard boil, squeeze excess liquid from potato spirals by hand, and place into the boiling water. Set a timer for 2 minutes.
  5. Strain potatoes from boiling water and immediately place into ice bath to stop the cooking process. Leave in ice bath for 5 minutes.
  6. Strain blanched potato spirals from ice bath and let sit for 5 minutes to air dry. Potato spirals can be refrigerated for later use at this point.


  1. Using a peeler, peel zest from lemons in large strips from top to bottom. Make sure there is no white pith on the zest, as it will become very bitter during the blanching process.
  2. Place lemon zest strips in a saucepan, add 1 pint water and 1 TBSP salt. Place on stove and bring to a boil. Boil for 2 minutes. Strain. Rinse out saucepan.
  3. Place strained lemon zest strips back into saucepan, add second pint of water, second TBSP of salt. Place on stove, and bring to a boil for a second blanch. Boil for 2 minutes. Strain out lemon zest. Rinse out saucepan again.
  4. Place twice blanched lemon zest back into rinsed saucepan, and add 3rd pint of water, but NO salt this time. Place on stove, bring to a boil, and strain. Cool lemon zest and julienne the short way across the strip. Set aside.


  1. Place all ingredients in a mixing bowl and mix well with a whisk. The vinaigrette will separate, so it will need to be stirred again right before dressing the salad.


  1. Place whole garlic cloves and salt into an oven safe dish.
  2. Fill with oil to just cover the garlic. Cover dish tightly with foil.
  3. Place in oven at 225F for 4 hours.
  4. Remove from oven, strain out whole garlic cloves (reserve oil for another use), and cool. Place into a deli container when cooled completely.


  1. Place potato noodles and zucchini noodles into a large mixing bowl. With gloved hands, mix the two noodles together dry, incorporating well. Add the cherry tomatoes, fennel, mozzarella pearls, roasted garlic, and basil to the noodle mixture. Pour Preserved Lemon Vinaigrette over the salad, and with gloved hands, mix thoroughly, but gently. Taste for salt, and adjust if needed.
  2. Portion out noodle salad ½ cup at a time, and twirl carefully on plate, gaining as much height as you can.
  3. Make sure each portion has fairly equal amounts of the garnish (cherry tomatoes, mozzarella pearls, roasted garlic, etc), and make sure some of the garnish gets on top of the salad.
  4. Drizzle a small amount of olive oil around salad on plate. Using squeeze bottle, drizzle some Pimento Salsa directly on top of olive oil so the sauce “floats” on the olive oil.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

















Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up