Warm Egg, Potato And Spinach Salad - cooking recipe

Ingredients

8 None small new potatoes
6 None eggs
4 slices bacon, sliced thickly
2 tbsp olive oil
1 tbsp red wine vinegar
2 tsp whole grain mustard
3.5 oz baby spinach
1/2 bunch fresh chives, coarsely chopped
2 oz Parmesan cheese, shaved

Preparation

Boil, steam or microwave potatoes until tender and drain. Slice potatoes thickly.
To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water until cool. Quarter eggs lengthwise.
Meanwhile, cook bacon in a large frying pan until crisp. Drain on paper towels.
In a large bowl, whisk together olive oil, red wine vinegar and mustard. Season. Add potatoes, bacon, spinach and chives and toss to combine. Divide between 4 serving plates. Top with egg and Parmesan.