Roasted Potato Spinach And Parmesan Salad

• 2 lbs yukon gold potatoes, cut into 3/4 inch wedges
• 2 1/2 tablespoons olive oil
• 3/4 teaspoon dried rosemary, crumbled
• salt and freshly ground black pepper
• 1/2 cup light mayonnaise
• 1 teaspoon lemon zest, grated
• 1 1/2 tablespoons water
• 1 garlic clove, crushed
• 6 cups Baby Spinach
• 1/2 cup parmesan cheese, shaved

1. Preheat oven to 450 degrees F.
2. On a large baking sheet, toss together potatoes, oil, rosemary, and 3/4 teaspoon salt.
3. Roast until potatoes are tender and golden, tossing once or twice, about 40 minutes; cool.
4. In a large salad bowl, whisk together mayonnaise, lemon zest, lemon juice, water and garlic.
5. Add potatoes, spinach, and Parmesan cheese; toss.
6. Season with freshly ground black pepper.

gold potatoes, olive oil, rosemary, salt, light mayonnaise, lemon zest, water, garlic, spinach, parmesan cheese

Taken from www.food.com/recipe/roasted-potato-spinach-and-parmesan-salad-433702 (may not work)