Boil the potatoes in salted water until the fork pierces the potatoes slightly but does not crumble.

While boiling the potatoes, heat the olive oil in a frying pan and gently sauté the onion, then add the sausage slices, frying gently until lightly browned. Add the cooled potatoes and cut into quarters or eighths, sprinkle with salt and ground black pepper, browning them lightly as well, but without breaking them up.

Clean the eggs from the shells, then cut into quarters.

Mix the extra virgin olive oil with the apple cider vinegar and pomegranate syrup to form a smooth dressing, then pour half of it into a deep bowl. Spoon the potato and sausage over the dressing, adding the spinach leaves and toss gently.

Arrange the salad on plates, garnishing with the egg quarters and pouring the rest of the dressing on top.