Be sure to serve this wilted salad as soon as you have dressed it, before the spinach wilts completely and while the dressing is just seeping into the potatoes.
1 1/2 pounds all-purpose potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 ounce Canadian bacon, minced
11 cups (loosely packed) shredded stemmed spinach
3 large shallots, minced (about 1/2 cup)
1 tablespoon flour
2/3 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 In a large pot of boiling water, cook the potatoes until tender, about 10 minutes. Drain well and transfer to a large mixing bowl.
2 In a small nonstick skillet, warm the oil over medium heat until hot but not smoking. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon and transfer to the bowl with the potatoes. Add the spinach to the bowl.
3 Add the shallots to the skillet and cook, stirring frequently, until tender, about 4 minutes. Whisk in the flour until blended. Add the water, vinegar, sugar and pepper, stirring to combine. Stir in the mustard. Bring to a boil and cook, stirring, until lightly thickened, about 1 minute.
4 Pour the hot dressing over the potatoes and spinach, mix well and serve.
Makes 4 servings
