Lemon Basil Roasted Potato Salad
The flavors in this potato salad are fabulous!
Servings: 10 servings
Ingredients
POTATOES:
- 2½ pounds small Yukon Gold or red potatoes, cut into eighths
- 2 tablespoons extra virgin olive oil
FOR THE SALAD:
- 1/3 cup chopped fresh basil
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 4 medium garlic cloves, finely minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup extra virgin olive oil (or maybe a little less)
- 1/2 medium red onion, thinly sliced
- 1/3 cup grated fresh Parmesan cheese
- 3 to 4 slices thick-cut bacon, cooked and crumbled
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet pan with foil.
- In a large bowl, coat the potatoes with 2 tablespoons of olive oil and place on the prepared pan. Roast the potatoes for 20 to 25 minutes, stirring occasionally, or until they are tender and golden. Remove from the oven and let cool.
- In a small bowl, mix the basil, lemon juice, Dijon, garlic, salt and pepper. Whisk in 2/3 cup olive oil in a slow, steady stream. You may or may not wish to use all of the olive oil.
- Place the roasted potatoes and onion in a large bowl. Gently toss with the dressing. Sprinkle with Parmesan cheese and crumbled bacon.
Notes
- *If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of Dijon and bacon that are known to be GF.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 20g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 396mg | Potassium: 556mg | Fiber: 2g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 1mg