Lemon-Basil Potato Salad

Ingredients

• 2 1/2 lbs yukon gold potatoes, cut into 1 to 1 1/2 inch wedges
• cooking spray
• 1/4 cup lemon juice
• 4 garlic cloves, minced
• 1/3 cup fresh basil, chopped (usually a 1 oz portion)
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 2/3 cup olive oil
• 1/2 medium red onion, sliced

• 1 (10 ounce) package fresh spinach, cut into thin strips
• 10 slices bacon, thick cut, cooked and crumbled

Directions

1. 1

   Arrange potato wedges in an even layer on a lightly greased broiler pan; coat wedges with vegetable cooking oil spray. Bake at 475 degrees for 20 to 25 minutes or until tender and golden.

2. 2

   While potatoes are roasting, cook the bacon. Drain, crumble and set aside.

3. 3

   Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potatoes, onion, and 1/2 cup lemon mixture.

4. 4

   Wash spinach thoroughly; pat dry with paper towels or spin dry. Arrange spinach evenly on a platter or in 6 individual bowls. Drizzle with remaining lemon juice mixture. Top with potato mixture and sprinkle with the bacon.