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The Tasteful Kitchen Recipe
Warm Lemon & Basil Potato Salad with Spinach
2 ½ pounds small Yukon Gold potatoes or new potatoes cut into 1/8ths
¼ cup lemon juice
2 garlic cloves, minced OR 4 cloves roasted garlic
¾ cup loosely packed chopped fresh basil
1 tbsp Dijon mustard OR Creole mustard
1 tsp salt
½ tsp freshly ground pepper
2/3 cup olive oil plus some for drizzling
Optional:
½ medium size purple onion, chopped
1 (10-ounce) package fresh spinach (or frozen, thawed and drained well)
10 thick slices bacon cooked and crumbled
Tomato wedges for garnish
Preheat oven to 475 degrees. Arrange potatoes evenly on a lightly greased pan. Drizzle with olive oil. Include 1 whole head of garlic in with the potatoes if you plan to use roasted garlic. (Cut off the top edge and drizzle with olive oil first). Bake for 30-35 minutes, stirring occasionally or until tender and golden.
Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potato and red onion with ½ cup of vinaigrette. Arrange spinach or green beans evenly in 6 bowls or in your serving bowl and drizzle with remaining vinaigrette. Top with potato mixture; sprinkle with bacon. Garnish with tomato wedges. Yield: 6 servings
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