Warm potato salad with Smart & Natural cooked white ham

In a pot of boiling salted water, cook the potatoes for 10 to 12 minutes, until tender. Drain.

Meanwhile, cut the ham into strips and sauté in a large skillet for 3 to 4 minutes over medium heat, until lightly browned. Add the red onion and continue cooking for 2 minutes.

In a bowl, whisk together the oil, vinegar, and mustard. Season with salt and pepper.

Add the drained potatoes, vinaigrette, green onions, and baby spinach to the skillet. Gently toss over low heat for 1 to 2 minutes, just until the salad is warm and the spinach has wilted.

Serve immediately in bowls or as a side dish.