A vibrant and flavorful potato salad featuring roasted potatoes, fresh spinach, and crispy bacon, all tossed in a zesty herb dressing.
Preheat your oven to 475°F (245°C).
Ensure the oven is fully preheated to achieve even roasting.
Cut the Yukon gold potatoes into wedges and arrange them on a baking sheet. Spray lightly with cooking oil and season with salt and pepper.
Cut the potatoes evenly to ensure they cook at the same rate.
Roast the potatoes in the oven for 20-25 minutes, turning halfway through, until golden and tender.
Check the potatoes towards the end of cooking to prevent over-roasting.
Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
Cook the bacon slowly to render out the fat and achieve crispiness.
In a mixing bowl, whisk together the juice of one lemon, minced garlic, Dijon mustard, salt, and pepper. Gradually whisk in the olive oil until emulsified.
Taste the dressing and adjust seasoning as needed.
In a large bowl, toss the roasted potatoes, red onion slices, and half of the dressing.
Add the dressing while the potatoes are warm to enhance flavor absorption.
Arrange the fresh spinach on a serving platter. Top with the potato mixture and crumbled bacon.
Layer the ingredients attractively for a visually appealing presentation.
Drizzle the remaining dressing over the salad and serve immediately.
Serve the salad fresh to enjoy the best texture and flavor.
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