Baby Spinach, Potato And Egg Salad
|Tiny new potatoes||750 Gram, halved|
|Olive oil||125 Milliliter (1/2 Cup)|
|Bacon rashers||4 , chopped|
|Baby spinach leaves||200 Gram|
|White wine vinegar||2 Tablespoon|
|Coarsely grated parmesan cheese||2 Tablespoon|
Combine potatoes and 2 tablespoons of the oil in large baking dish; bake, uncovered, in very hot oven 25 minutes.
Meanwhile, cover eggs with water in medium pan; bring to boil.
Simmer, uncovered, 10 minutes; drain.
Rinse eggs under cold water; peel and quarter.
Cook bacon in large heated dry pan until crisp; drain on absorbent paper.
Gently toss bacon in large bowl with potatoes, eggs, spinach and processed remaining ingredients.