Build an entire menu around this salad. Serve it in individual portions as an interesting addition to an appetizer party (as we've done in the pictures). Or, enjoy it as a hearty lunch. Make extra of the bacon vinaigrette and use it on just about anything. Spoon it over grilled chicken or seared salmon. Toss it with blanched kale. Or, drizzle it over poached eggs on top of toasted English muffins for a to-die-for weekend breakfast.
Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender.
While the potatoes cook, cut the bacon into lardons and crisp in a sauté pan until they are golden brown.
Remove the bacon with a slotted spoon and set aside. Let the bacon fat cool and then add the apple cider vinegar, sugar, and Dijon mustard. Stir together until the sugar has melted.
Once the potatoes are fork tender, remove from the water. Cut into half-inch rounds.
When the potatoes are cut, bring the bacon vinaigrette to medium-high heat. Once it is hot, add the potatoes to the pan and toss together to coat and warm each slice; cook until they start to get crispy. Taste and season with salt and pepper as needed.
Place baby spinach on a salad plate; generously spoon the potatoes over the spinach. Serve warm. Garnish with the crumbled cooked bacon and chopped fresh chives.
Tips + Tricks
To make this easier for feeding a crowd, boil the potatoes in advance and make the bacon vinaigrette. Right before you are ready to serve, warm up the bacon vinaigrette in a sauté pan and cook the potatoes.