Warm Spinach Salad with Fried Egg and Potatoes

Ingredients

• 4 tablespoons olive oil
• 2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
• Coarse salt and ground pepper
• 2 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• 1 shallot, minced
• 2 bunches flat-leaf spinach (2 pounds total), thick stems removed, leaves washed well and roughly torn
• 2 ounces Parmesan, shaved with a vegetable peeler
• 4 large eggs

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