Ingredients
2 large cucumbers, chopped1 small red onion, sliced1/2 cup white wine vinegar, divided2 pounds small red potatoes, halved2 garlic cloves, minced1-1/2 teaspoons salt1/2 teaspoon celery seed1/2 teaspoon coarsely ground pepper1 package (6 ounces) fresh baby spinach8 bacon strips, cooked and crumbled1/2 cup snipped fresh dill1/4 cup olive oil
Preparation
In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes.
Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool.
Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.
