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Lemon Tuscan Potato Salad

(5 Votes)
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

  1. 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.
  2. In a medium bowl, whisk oil, lemon juice, vinegar, garlic, salt, and pepper.
  3. 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.

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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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.

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!

What can I use besides Spinach

I used fresh basil leaves instead and it was really yummy

You can substitute with baby salad greens, kale, or even broccoli cuts.

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