Lemon-Basil Potato Salad Recipe

Name: Lemon-Basil Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs yukon gold potatoes, cut into 1 to 1 1/2 inch wedges; cooking spray; 1/4 cup lemon juice; 4 garlic cloves, minced; 1/3 cup fresh basil, chopped (usually a 1 oz portion); 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; 2/3 cup olive oil; 1/2 medium red onion, sliced; 1 (10 ounce) package fresh spinach, cut into thin strips; 10 slices bacon, thick cut, cooked and crumbled

Servings: persons

2 1/2 lbs yukon gold potatoes, cut into 1 to 1 1/2 inch wedges
cooking spray
1/4 cup lemon juice
4 garlic cloves, minced
1/3 cup fresh basil, chopped (usually a 1 oz portion)
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2/3 cup olive oil
1/2 medium red onion, sliced
1 (10 ounce) package fresh spinach, cut into thin strips
10 slices bacon, thick cut, cooked and crumbled

1
Arrange potato wedges in an even layer on a lightly greased broiler pan; coat wedges with vegetable cooking oil spray. Bake at 475 degrees for 20 to 25 minutes or until tender and golden.
2
While potatoes are roasting, cook the bacon. Drain, crumble and set aside.
3
Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potatoes, onion, and 1/2 cup lemon mixture.
4
Wash spinach thoroughly; pat dry with paper towels or spin dry. Arrange spinach evenly on a platter or in 6 individual bowls. Drizzle with remaining lemon juice mixture. Top with potato mixture and sprinkle with the bacon.

1148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 lbs yukon gold potatoes, cut into 1 to 1 1/2 inch wedges, cooking spray, 1/4 cup lemon juice, 4 garlic cloves, minced, and more.

Yes, Lemon-Basil Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemon-Basil Potato Salad

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