Lemon-Basil Potato Salad

Do you remember the amount of time having to sit in a doctors waiting area to be seen? It was so brutal.

I felt like every time my mom took us kids to the doctors we were waiting for what seemed liked an hour. Oh, and then the wait once again once the nurse brings you back to your room.

Well, I remember needing to go the doctors as an older teenager and per the usual I waited. I found some age appropriate magazines to look through, they were mostly the home/recipe type. And as I flipped through the magazines I came across some recipes I just couldn’t turn the page and not write them down.

This was before most teenagers had cell phones and before the capability of a camera was added to such a high commodity.

So there I sat writing down these recipes. It was a ridiculous amount of recipes I was able write down for only waiting for the doctor.

But one recipe I wrote down I use often. I don’t remember the magazine brand and I have not tweaked the recipe at all. It is that good! And I promise you will love this recipe as much as I do!

This recipe is a potato salad recipe, but not like your traditional cold potato salad. Sometimes those are hard to master, but this one is easy AND it still goes with a BBQ backyard party. Or pair with  your Easter Ham. This potato salad recipe is that good, it goes with so many meals!

Are you ready to make the best potato salad ever??

• First, cut your potatoes into wedges and lay them on a greased baking sheet and coat the top side with cooking spray. This will help the top side brown as well. I do try to flip them mid way cooking, but let’s be real, half of these things won’t get flipped unless you have a lot of time on your hands.

    

• Whisk lemon juice, minced garlic, fresh basil, dijon mustard, salt and pepper.
• While whisking, slowly add in olive oil.
• Gently toss the potatoes and 1/2 cup of vinaigrette.

• Arrange cut spinach on a serving platter.

• Drizzle the remaining vinegraitte on spinach.
• Place potatoes on spinach and sprinkle bacon on top.

And there you have it, a potato salad that is so good, you’ll want to heat the whole thing.

This particular time I did forget to add the bacon. BUT is still taste so good, because of the star ingredient, FRESH BASIL.

If you end up with leftovers, you really do not have to heat it up. I like to just barely warm it. However, it is best freshly made.