Prepare the bacon/vegetarian bacon according to package directions. Set aside on paper towels to drain.

While the bacon cooks*, heat the olive oil in a large skillet over medium heat until shimmering. Add the potatoes, sprinkle lightly with salt, and saute until the potatoes turn golden (about 20 minutes). Add the green onions, peppers, and spinach. Crumble the bacon over the potatoes. Turn heat to low, and hold until serving.

For the dressing: Whisk together all ingredients in a small bowl until emulsified.

Just before serving, drizzle most of the dressing over potatoes and gently turn the salad to distribute. Taste, and add salt, pepper, and more dressing to suit.

* If you're using pork bacon, you can opt instead to cook the bacon first in a large skill, then use the bacon fat in place of olive oil for cooking the potatoes. Remove all but 1 tablespoon of fat from the skillet. For vegetarian bacon, you'll need to use the olive oil.