Warm Potato Salad With Wilted Spinach - cooking recipe

Ingredients

1 1/2 lbs waxy potatoes
4 cups packed rinsed, and trimmed spinach leaves (or just use baby spinach)
6 hard-boiled eggs, peeled and quartered
1 red onion, cut in slivers
10 tablespoons vegetable oil
7 tablespoons cider vinegar
1 tablespoon Dijon mustard

Preparation

Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
Add potatoes, spinach, eggs, and onion to a serving bowl.
Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.