Roasted Potato, Spinach and Parmesan Salad Recipe

Thanks to  Hot Eats and Cool Reads for this money saving  recipe for Roasted Potato Spinach and Parmesan Salad.  Sounds like a new one… and I am excited to give it a try!  We eat a lot of salad in the summer, as cooler food just pair better with hot weather.

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Roasted Potato, Spinach and Parmesan Salad 

What you need:
2 pounds potatoes, peeled and cut into 1/2 inch cubes
2 1/2 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 cup regular or light mayo
1 teaspoon grated lemon zest
1 1/2 tablespoons lemon juice
1 1/2 tablespoons water
1 clove garlic, minced
6 cups spinach
1/2 cup shaved parmesan cheese

Preheat oven to 450 degrees. On a large baking sheet combine potatoes, olive oil, and salt until evenly coated. Roast for 40 minutes, stirring once until potatoes are golden and tender. Cool. 

In a large salad bowl, whisk mayo, lemon zest, lemon juice, water and garlic until blended. Add potatoes, spinach and parmesan, toss until evenly coated. Sprinkle with pepper and serve!