Ingredients

  • 6 medium potatoes (about 2 lbs)
  • 2 medium lemons
  • 3 tablespoons virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ teaspoon dried basil
  • coarsley ground black pepper
  • 2 medium cucumbers
  • 2 cups loosely packed spinach

Directions

Cover unpeeled potatoes with water in 5-qt saucepot, bring to boil, and simmer 30 minutes until potatoes are fork-tender. Drain and cool until easy to handle, then cut into bite-sized chunks.

Grate 1 tbsp lemon zest and squeeze 1/4 cup lemon juice into large bowl. Whisk in olive oil, Dijon mustard, sugar, salt, basil and 1/4 tsp black pepper.

Cut cucumber lengthwise in half, then slice crosswise 1/4" thick. Slice spinach leaves into thin strips. Add potatoes, cucumbers and spinach to dressing, toss to coat, spoon onto platter, sprinkle with pepper and refrigerate if not serving immediately.

Categories
Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Salads, Side Dishes
MacGourmet downloadLemon Potato Salad. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Course