Lemon-Basil Potato Salad

Recipe from

Southern Living


2 1/2 pounds small Yukon gold potatoes, cut into eighths*
Vegetable cooking spray
1/4 cup lemon juice
4 garlic cloves, minced
3/4 cup chopped fresh basil
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup olive oil
1/2 medium-size purple onion, chopped
1 (10-ounce) package fresh spinach, cut into thin strips
10 thick bacon slices, cooked and crumbled


Arrange potato evenly on a lightly greased 15- x 10-inch jellyroll pan; coat potato with cooking spray.

Bake at 475°, stirring occasionally, 20 to 25 minutes or until tender and golden.

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

Arrange spinach evenly in 6 bowls, and drizzle with remaining vinaigrette. Top with potato mixture; sprinkle with bacon.

*2 1/2 pounds small new potatoes may be substituted.