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Upside Down Potato Salad

This salad is fine to prepare the day before you eat it. Demonstrated at the 2011 Melbourne Food and Wine Festival.

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Peel and chop potatoes into 3cm squares and cook in salted water until just done. Allow to cool.
Blanch spinach and refresh in iced water or under running tap. Squeeze until dry.
Slice leeks into 2cm circles.
Melt butter and sugar in a 26cm pan. Add leeks and water and gently fry for a few minutes on each side to caramelise. Allow to cool.

Mix all dressing ingredients together.
Gently fold through potatoes.
Line a 23cm cake tin or glass bowl with cling film and then cover bottom and sides with spinach, potatoes, leeks and red peppers. (It is served upside down so arrange as desired.)
Continue to layer ingredients until finished. Cover and press gently to compact.
This is best turned out after it has been refrigerated for a few hours, allowing it to set.

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Angie 20 days ago

This is the best potato salad by far. Wouldn't change a thing. Just remember to soak up all of the juices in the leeks and capsicum before you stack it or you will get a watery brown juice seeping put of it, which isn't pretty!

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Shannon 6 months ago

This looks yum, i saw Anna making it on a show. It made me hungry watching it being madd. I am going to have a crack at this one and I was wondering is it ok to make it one or two days before serving? Oh and would it still work out ok if I used silver beet in it instead of spinach? It's just we have a family member that grows silver beet so we have a fresh source of supply.

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EJW123 10 months ago

This is an absolutely yummy potato salad. It looks amazing when you turn it out! I made it at Christmas time, and the colours were great for that time of year! Have now made twice, and will continue to make!

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