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Lemon-Basil Potato Salad

Yield Makes 6 servings


  • 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

How to Make It

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

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

  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 cup of vinaigrette.

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

  5. *2 1/2 pounds small new potatoes may be substituted.