This is a print preview of "Lemon Basil Potato Salad" recipe.

Lemon Basil Potato Salad Recipe
by Global Cookbook

Lemon Basil Potato Salad
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  Servings: 6

Ingredients

  • 2 1/2 lb small Yukon gold potatoes cut into eighths (small new potatoes may be substituted) Vegetable cooking spray
  • 1/4 c. lemon juice
  • 4 x garlic cloves chopped
  • 3/4 c. minced fresh basil
  • 1 Tbsp. Dijon mustard
  • 1 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 2/3 c. extra virgin olive oil
  • 1/2 med purple onion minced
  • 1 pkt fresh spinach - (10 ounce) cut thin strips
  • 10 x thick bacon slices cooked, crumbled

Directions

  1. Arrange potato proportionately on a lightly greased 15- x 10-inch jellyroll pan; coat potato with cooking spray.
  2. Bake at 475 degrees, stirring occasionally, 20 to 25 min or possibly till tender and golden brown.
  3. Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potato and onion with 1/2 c. of vinaigrette.
  4. Arrange spinach proportionately in 6 bowls, and drizzle with remaining vinaigrette. Top with potato mix; sprinkle with bacon.
  5. This recipe yields 6 servings.