Spinach and Potatoes with Hot Bacon Dressing

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