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Lemon-Basil Potato Salad

Yield 6 to 8 servings


  • 2 pounds medium Yukon gold potatoes
  • 1/4 cup fresh 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
  • 10 thick bacon slices, cut into 1-inch pieces and cooked
  • 4 ounces freshly grated Parmesan cheese, divided
  • 1 (5-ounce) package gourmet salad greens
  • 1/2 medium-size purple onion, sliced

How to Make It

  1. Cook potatoes in a Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. Peel and cube potatoes.

  2. Whisk together lemon juice and next 5 ingredients in a large bowl; whisk in oil in a slow, steady stream. Add potato; gently toss to coat. Spoon into center of individual serving plates; sprinkle evenly with bacon and half of grated cheese.

  3. Arrange salad greens around potato salad, and top with onion slices and remaining cheese. Serve immediately.