This is unlike any potato salad you’ve ever had. The potatoes have been “spiralized” into incredibly long noodles. Mixed with ribbons of kale, Kalamata olives, scallions, and a creamy dressing, this will be your new go-to potato salad. Note: You’ll want to start a day in advance so you can soak the “noodles” to make them less starchy.
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.