Recipe for Lemon-Basil Potato Salad 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 lb small Yukon gold potatoes cut into eighths
(small new potatoes may be substituted)
Vegetable cooking spray
1/4 cup lemon juice
4 x garlic cloves minced
3/4 cup chopped fresh basil
1 tbl Dijon mustard
1 tsp salt
1/2 tsp freshly-ground black pepper
2/3 cup olive oil
1/2 med purple onion chopped
1 pkt fresh spinach - (10 oz) cut thin strips
Instructions:
Instructions: Arrange potato evenly on a lightly greased 15- x 10-inch jellyroll pan; coat potato with cooking spray.

Bake at 475 degrees, stirring occasionally, 20 to 25 minutes 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 onion with 1/2 cup of vinaigrette.

Arrange spinach evenly in 6 bowls, and drizzle with remaining vinaigrette. Top with potato mixture; sprinkle with bacon.

This recipe yields 6 servings.

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