Lemon-Basil Potato Salad Recipe #379532
This recipe makes a nice change from regular potato salad. The potatoes are roasted, tossed with a nice vinaigrette, then served over a bed of spinach. No mayo, so its picnic friendly.
by breezermom
55 min | 25 min prep
SERVES 6
- 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
- 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.
- While potatoes are roasting, cook the bacon. Drain, crumble and set aside.
- 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.
- 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.
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5 stars