Lemon Tuscan Potato Salad
- SERVES
- 8
- COOK TIME
- 25 Min
If you're looking for a go-along that isn't your run-of-the-mill potato salad, then this recipe is right up your alley. Say good-bye to boring and hello to a new salad that'll be the talk of your shin-dig.
What You'll Need
- 3 pounds red potatoes, cut into 1-1/2-inch chunks
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 3 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups spinach, coarsely chopped
- 1 cup cherry tomatoes, cut in half
- 1/2 cup chopped red onion
- 1 teaspoon lemon zest
What to Do
- Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 15 to 20 minutes, or until fork-tender. Drain and let cool; place in a large bowl.
- In a medium bowl, whisk oil, lemon juice, vinegar, garlic, salt, and pepper.
- Add spinach, tomatoes, onion, and lemon zest to the potatoes. Pour vinaigrette over mixture and toss until evenly coated. Serve immediately or cover and refrigerate until ready to serve.
Check This Out!
- Keep the outdoor fun going with our Backyard Bean Bake and our Ultimate Hero Burger!
- Plus, don't miss our guide on How to Make Macaroni Salad, or our collection of Divine Deli Salad Recipes.
- And of course, you won't want to miss our Perfect Picnic Menu!
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spearsall 0363239
May 24, 2014
I had a ball making this salad. However, I changed things up just a bit to make it a bit more Weight Watcher friendly. First, I reduced the amount of olive oil from cup to cup and used garlic-infused olive oil for more flavor. I substituted golden Balsamic vinegar for the red wine vinegar which I found mild and slightly sweet. I used one 5-oz. box of washed organic baby spinach and one 1-pound box of grape tomatoes, halved. I added salt to the potato cooking water and left it totally out of the dressing. I used garlic pepper instead of straight black pepper, but I really like garlic! Everyone who tasted the salad really loved it, too, and it looks simply lovely on the plate.
spearsall 0363239
May 24, 2014
I reduced the oil from 1/2 cup to 1/4 cup. I don't know why the fractions didn't print out in my last comment!
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