Lemon-Basil Potato Salad
Ingrediënten
Makes 6 servings / Prep: 20 min., Bake: 25 min.
- 2½ pounds small Yukon gold potatoes cut into eighths*
- Vegetable cooking spray
- ½ teaspoon salt
- ¼ cup lemon juice
- 4 garlic cloves minced
- ¾ cup chopped fresh basil
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- ⅔ cup olive oil
- ½ medium-size red onion chopped
- 1 10-ounce package fresh spinach, cut into thin strips
- 10 thick bacon slices cooked and crumbled
Instructies
- Arrange potatoes evenly on a lightly greased 15- x 10-inch jelly-roll pan, and coat potatoes with cooking spray.
- Sprinkle with ½ teaspoon salt.
- 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 potatoes and onion with ½ cup of vinaigrette.
- Arrange spinach evenly in 6 bowls, and drizzle with remaining vinaigrette.
- Top with potato mixture; sprinkle with bacon.
Notes / Tips / Wine Advice:
*2½ pounds small new potatoes may be substituted.
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