500 g yukon gold potatoes 1 lb
1 red pepper
1 – 2 banana peppers
1 bacon slice, chopped
45 ml red wine vinegar 3 tbsp
25 ml olive oil 2 tbsp
1 garlic clove, minced
250 ml celery, thinly sliced 1 cup
500 ml spinach leaves, chopped 2 cup
Steam potatoes just until tender; about 7 minutes. Chop into 1/2 inch (1.25 cm) dice and transfer potatoes to large bowl. Char 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 with grilled chicken or fish.
Serves 4