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 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

Servings: persons

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

1
Arrange potato evenly on a lightly greased 15- x 10-inch jellyroll pan; coat potato with cooking spray.
2
Bake at 475u00b0, 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.

2101

kcal

Calories

146

Fat

Carbs

107

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 pounds small Yukon gold potatoes, cut into eighths*, Vegetable 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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