Upside-down potato salad

You can also make this in a large bowl if you want a really impressive dome shape. It can be prepared and refrigerated the day before you eat it

Ingredients

• 2.2 kg potatoes, peeled and cut into 3 cm pieces
• 720g English spinach, leaves stripped and washed
• 2 tablespoons butter
• 2 tablespoons sugar
• Sea salt and black pepper
• 3 large leeks, whit part only washed and cut into 2 cm thick rounds
• 60ml water
• 2 red capsicums roasted, peeled, seeded and thickly sliced
• DRESSING
• 185g good quality mayonnaise
• 185g sour cream
• 200g thick Greek-stle yoghurt
• 1 cup finely chopped chives
• 1 cups chopped mint
• 1 cup chopped dill



Cooking Instructions

1. 1

   To prepare the salad

1. 2

   Cook the potato in salted boiling water until just tender, then drain and cool

1. 3

   Blanch the spinach in a large saucepan of salted boiling water for 30 seconds, or until just wilted

1. 4

   Drain, then refresh in iced water to stop it cooking further and help preserve its colour

1. 5

   Drain again, squeeze until dry, then roughly chop

1. 6

   Melt the butter, sugar and a pinch of salt and pepper in a large frying pan over medium heat until they start to bubble and foam together

1. 7

   Add the leek and water and gently cook the leek for about 5 minutes on each side, or until tender and caramelised. Allow to cool

1. 8

   Whisk all of the dressing ingredients together then gently fold the dressing through the cooled potato

1. 9

   TO ASSEMBLE THE SALAD

1. 10

   Line the base and sides of a 20 cm (8 inch) square cake tin (see Note) with plastic wrap. Decorate the base and sides with some of the spinach, leek rounds and roasted capsicum

1. 11

   Spoon in one-third of the potato mixture

1. 12

   Continue layering the remaining ingredients until finished

1. 13

   Cover with plastic wrap and gently press to compact it. This is best turned out after it has been refrigerated for a few hours to allow it to set properly