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Wash and clean potatoes.
Place potatoes in a large saucepan and cover with plenty of cold water. Boil for 10-15 minutes until just starting to soften. Drain well and set aside to cool.
Add a teaspoon of olive oil to a frying pan, cook bacon until starting to crisp.
Switch off heat and add baby spinach, stir through bacon and oil until wilted.
Halve the potatoes into a salad bowl.
Add spinach and bacon to potatoes, then add shallots and dill.
Add egg slices from three eggs, then and mayonnaise or aioli.
Fold ingredients together with a spoon.
Garnish with remaining egg slices.
Hint – For a “gourmet” touch, use kipfler or dutch cream potatoes and bake the potatoes instead of boiling.
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