Recipe: Lemon Basil Potato Salad (using garlic-roasted potatoes and fresh spinach)

LEMON BASIL POTATO SALAD

2 pounds small Yukon Gold or new potatoes, cut into quarters
Extra-virgin olive oil for drizzle
2/3 cup extra-virgin olive oil
12 peeled garlic cloves, left whole
Salt and freshly ground pepper, to taste
FOR THE LEMON-BASIL DRESSING:
1/4 cup fresh lemon juice
3/4 cup loosely packed fresh basil
1 tablespoon Dijon mustard
FOR THE SALAD:
2 cups fresh baby spinach leaves

TO ROAST THE POTATOES:
Preheat the oven to 400 degrees F.

In a large mixing bowl, toss the potatoes and garlic cloves with a drizzle of olive oil to lightly coat. Season with salt and pepper. Arrange the potatoes and garlic cloves in a single layer on a baking sheet and roast for 30 to 35 minutes, tossing occasionally, until tender and golden.

TO MAKE THE DRESSING:
Using a blender or food processor, combine the lemon juice, basil and Dijon mustard. Slowly pour in the oil in a slow, steady stream, with the blender running, to create an emulsified dressing. Season the dressing to taste with salt and freshly ground pepper.

TO SERVE:
Place the warm roasted potatoes, roasted garlic cloves and spinach leaves in a large mixing bowl and toss to coat. Then toss with the dressing to mix well.

Makes 8 servings
Adapted from source: Good Food for Good Times: Simple Recipes For Sensational Celebrations by Jamie Gwen with Lana Sills