Lemon-Basil Potato Salad

Total Time
Prep 25 mins
Cook 30 mins

This recipe makes a nice change from regular potato salad. The potatoes are roasted, tossed with a nice vinaigrette, then served over a bed of spinach. No mayo, so its picnic friendly.

Ingredients Nutrition


  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.
Most Helpful

Although I did make several slight changes, I don't think they detracted from the fact that you have a recipe here that makes for a very satisfying potato salad! I used lemon pepper instead of the usual S&P, & in place of the 10 slices of bacon, I used 1/4 cup of Hormel's Real Bacon Pieces! Thanks for a very nice keeper recipe! [Made & reviewed in Went to the Market tag]

Sydney Mike April 15, 2011

Over the top yummy. Used low fat turkey bacon in half the amount ask for which was a good amount for me. Loved the lemon and basil! The mustard adds real punch (in a very good way, lol). I served some of it for lunch while still warm and it was excellent. Oh! and no spinach in mine. Thanks hon for another great recipe. :D

Annacia October 26, 2013

Deeeelicious! I gilded the lily a little and roasted the spuds in some bacon fat I have in the fridge. Also only used 2 garlic cloves and even though I'm a garlic fiend, 4 seemed a bit much. Next time I'll try different greens. Made for Photo Tag game. :)

Lori Mama July 31, 2012