Warm Potato Salad With Wilted Spinach

I got this recipe from "The Good Egg" by Marie Simmons. She also offers a version with bacon, but I think this is really good without it. I'd guess this doesn't keep too well...I couldn't say for sure, though, because we finished it off pretty fast.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs  waxy potatoes
• 4  cups  packed rinsed, and trimmed  spinach leaves (or just use baby spinach)
• 6  hard-boiled eggs, peeled and quartered
• 1  red onion, cut in slivers
• 10  tablespoons  vegetable oil
• 7  tablespoons cider vinegar
• 1  tablespoon Dijon mustard

Directions

1. Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
2. Add potatoes, spinach, eggs, and onion to a serving bowl.
3. Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
4. Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.