Lemon-Basil Potato Salad

Ingredients

• 10  bacon thick crumbled cooked
• 1 tablespoon dijon mustard 
• 0.8 cup basil fresh chopped
• 4  garlic cloves minced
• 0.3 cup juice of lemon 
• 0.7 cup olive oil 
• 0.5 teaspoon pepper freshly ground
• 0.5 medium size purple onion chopped
• 1 teaspoon salt 
• 10 ounce pkt spinach fresh cut into thin strips
• 2.5 pounds yukon gold potatoes cut into eighths*

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Arrange potato evenly on a lightly greased 15- x 10-inch jellyroll pan; coat potato with cooking spray.
2. Bake at 475, stirring occasionally, 20 to 25 minutes or until tender and golden.
3. 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.
4. Arrange spinach evenly in 6 bowls, and drizzle with remaining vinaigrette. Top with potato mixture; sprinkle with bacon.
5. *2 1/2 pounds small new potatoes may be substituted.