Ingredients:-
1 kg baby potatoes,
2 tsp salt, for the boiling water,
500g bacon,
1 medium red onion, diced small,
2 cloves garlic, peeled and finely minced, 
1 medium ear fresh sweet corn with kernels cut off or 3/4 cup frozen corn,
1 cup fresh baby spinach, loosely measured,
1/2 cup fresh parsley, finely chopped,
Dressing:-
3 Tbsp olive oil,
3 Tbsp red wine vinegar,
3 Tbsp dijon mustard,
1 tsp granulated sugar, to taste,
1/4 tsp salt, to taste,
1/4 tsp pepper, to taste,
METHOD: -
Put the potatoes in a large pot, cover with water, add 2 tsp salt, bring to the boil over medium-high heat, and allow potatoes to simmer for about 15 mins, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. 
Add the bacon to a large pan and cook over medium heat until done and as crisp as desired, about 10 mins, flip intermittently. Transfer bacon to a paper towel-lined plate and when it’s cool enough, crumble it and set aside.
Keep the bacon fat in the large pan, add the onion and cook for about 5 to 7 mins or until tender, stir intermittently.
In the last min of cooking, add the garlic, stir, and cook for about 1 min, or until fragrant. Take pan off the heat and set aside.
To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 tsp salt, pepper, and whisk to combine; set aside.
Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion, and garlic (use a slotted spoon to remove because there will be excess bacon fat in the pan, discard oil in a small container. Add the corn, spinach, parsley, and toss well to combine.
Taste potato salad and make any necessary adjustments such as more salt, pepper, sugar, dash of extra mustard or vinegar, etc.
Serve immediately if desired or cover and refrigerate until chilled.