- 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
- 1 red bell pepper
- 1 bacon slice, chopped
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil (preferably extra-virgin)
- 1 garlic clove, minced
- 1 cup thinly sliced celery
- 2 cups (packed) baby spinach leaves (about 2 1/2 ounces)
- Steam potatoes just until tender, about 7 minutes. Transfer potatoes to large bowl. Char bell pepper over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop pepper. Transfer to bowl with potatoes.
- Sauté bacon in small skillet over medium heat until crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Whisk vinegar, oil and garlic in small saucepan. Stir over low heat just until warm, about 1 minute. Stir in bacon. Add warm vinaigrette to potato mixture. Mix in celery and spinach. Season to taste with salt and pepper and serve.