Garden Spinach-Potato Salad

• 2 large cucumbers, chopped
• 1 small red onion, sliced
• 1/2 cup white wine vinegar, divided
• 2 pounds small red potatoes, halved
• 2 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon coarsely ground pepper
• 1 package (6 ounces) fresh baby spinach
• 8 bacon strips, cooked and crumbled
• 1/2 cup snipped fresh dill
• 1/4 cup olive oil

1. In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes.
2. 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.
3. Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.

cucumbers, red onion, white wine vinegar, red potatoes, garlic, salt, celery, ground pepper, baby spinach, bacon, dill, olive oil

Taken from www.tasteofhome.com/recipes/garden-spinach-potato-salad/ (may not work)