Ingredients:
500 g potatoes (young potatoes are best)
200 g bacon, cut into cubes
150 g fresh spinach
1/2 red onion, sliced into thin half-rings
1 teaspoon mustard
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Fresh green herbs for garnishing (dill, parsley)
Instructions:
Potato preparation:
Wash the potatoes and cut them into large pieces. Put a pot of water on the fire, add salt and cook until tender (about 15-20 minutes after boiling). Discard in a colander and leave to cool.
Cooking the bacon:
In a skillet over medium heat, fry the chopped bacon until golden and crispy in texture. Transfer to a paper towel to remove excess fat.
Assemble the salad:
In a large bowl, combine the cooled potatoes, fried bacon, fresh spinach and chopped red onion.
Preparing the dressing:
In a small bowl, combine mustard, apple cider vinegar, olive oil, salt and pepper. Whisk well to ensure all ingredients are well combined.
Serving:
Pour the prepared dressing over the salad and mix thoroughly.
Serve the warm salad with potatoes, bacon and spinach, garnished with fresh green herbs as desired.
This warm salad combines the rich flavor of potatoes, flavorful bacon, and fresh spinach, making it a great choice for both lunch and dinner.
