Coconut & Lime

2 1/2 lb Russet potatoes, cut into 1/4 inch slices
4 strips of bacon, cut into 1/2 inch chunks
1 onion, sliced
2 cups fresh baby spinach
4 tablespoons cider vinegar, divided
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon Dijon mustard
1/2 tablespoon sugar
salt and pepper to taste


Directions:
Begin by making the dressing: in a large bowl, whisk together the oil, sugar, mustard, 2 tablespoons vinegar, lime juice, salt and pepper, set aside. In a large pot, bring potatoes and enough water to cover them to a boil. Continue to boil and cook the potatoes until tender, about 6-8 minutes. Add spinach to last minute of boiling. Meanwhile, brown bacon in a large pan. Remove bacon and drain, reserving 1 tablespoon of bacon fat. Return the fat to the pan and add the onion. Saute for about 8-10 minutes or until the onion is soft but not quite brown. Add 2 tablespoons vinegar to the onions, stir and cook about 30 seconds. Drain potato and spinach when the potato is tender. Pour the potato/spinach into the large bowl with the dressing and toss to coat. Pour the onion mixture over the potatoes and gently fold in. Serve warm.