1. Place potatoes in medium-size saucepan and cover with cold water. Salt lightly. Bring to a boil. Simmer for 15 to 20 minutes or until tender.
2. Meanwhile, in large nonstick skillet, cook bacon until crisp. Transfer to paper towels. Add onion to drippings and cook for 3 minutes. Add steak and salt. Cook 2 minutes longer or until steak is no longer pink. Transfer steak and onions to a plate; keep warm.
3. Add honey and vinegar to skillet; cook over medium heat for 2 minutes. Add cornstarch-water mixture; cook for 30 seconds. Remove from heat.
4. Drain potatoes; run under cold water. Cut potatoes into quarters and place in bowl along with the crumbled bacon and steak-onion mixture. Add spinach, warm honey-vinegar mixture and tomatoes. Toss gently.