Cook the peeled potatoes in a large saucepan of salted, boiling water for 10-15 minutes until just tender. Drain and run under cold water for a couple of minutes, then leave to finish cooling to one side.
Pre-heat the grill to hot.
Brush the slices of bread with the olive oil on both sides then toast on both sides for a couple of minutes until deep golden brown in colour. Remove and keep warm to one side.
Grill the rashers of bacon for 4-5 minutes, turning occasionally, until golden and crisp in appearance. Dice the bacon and toasted bread into evenly sized pieces.
Toss with the spinach leaves, pine nuts and Cheddar. Slice the cooked potatoes into discs and add to the salad. Dress with the cider vinegar and a little seasoning before spooning into serving bowls. Serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.