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lemon basil potato salad


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.


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  • Carbohydrates: 461.5
  • Fats: 47.0
  • Dietary Fiber: 10.0
  • Minerals: 24.0
  • Proteins: 14.0
  • Vitamins: 27.0
  • Water: 14.0


  1. Arrange potato wedges in an even layer on a lightly greased broiler pan
  2. Coat wedges with vegetable cooking oil spray
  3. Bake at 475 degrees for 20 to 25 minutes or until tender and golden
  4. While potatoes are roasting
  5. Cook the bacon
  6. Drain
  7. Crumble and set aside
  8. Whisk together lemon juice and next 5 ingredients
  9. Whisk in oil in a slow
  10. Steady stream
  11. Gently toss potatoes
  12. Onion
  13. And 1 / 2 cup lemon mixture
  14. Wash spinach thoroughly
  15. Pat dry with paper towels or spin dry
  16. Arrange spinach evenly on a platter or in 6 individual bowls
  17. Drizzle with remaining lemon juice mixture
  18. Top with potato mixture and sprinkle with the bacon

Step 13

Total Time in Minute 55

Ingredients Count 12

cooking lemon basil potato salad

See More Relate Photo


Yukon gold potatoes

Cooking spray

Lemon juice

Garlic cloves

Fresh basil

Dijon mustard


Black pepper

Olive oil

Red onion

Fresh spinach


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