Recipe by breezermom
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.
Top Review by Sydney Mike
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]
- 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
Directions See How It's Made
- 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.
- While potatoes are roasting, cook the bacon. Drain, crumble and set aside.
- 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.
- 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.