Upside Down Potato Salad

Oh how I love Summer barbecue season!  There's something so wonderful about sausages and salads on the deck!  We entertained on the weekend and I adapted an Anna Gare recipe to make this delightfully festive Upside Down Potato Salad.  You can go a bit all over the place with your capsicum and spinach, or make it a bit more structured like I did.  You could also make it into a dome using a bowl or pudding basin, and feel free to chop and change the herbs to your taste - so many options! It was a big hit and one I'm sure I'll be making again this Summer!

Ingredients
2kg washed potatoes, diced
3 red capsicums, deseeded and sliced into thick strips
500g frozen spinach
1/2 cup mayonnaise
1 cup light sour cream
3/4 cup Greek natural yoghurt
2 teaspoons white wine vinegar
1 bunch mint leaves, chopped
1/2 bunch basil leaves, chopped

Method
Preheat oven to 220 degrees celsius/200 fan-forced.

Place strips of capsicum on a baking tray and roast for about 30 minutes, until skin is dark and blistered.  Cover (or place in a plastic bag) and allow to cool for about 30 minutes.  Remove skin.

Place potato cubes in a large saucepan with salted water.  Cook until just tender.  Allow to cool.  Combine mayo, sour cream, yoghurt, vinegar and herbs, then mix into cooled potato.

Defrost spinach and squeeze out any excess water.

Line a 20cm x 20cm baking pan with glad wrap, allowing a large overhang on two sides.

Place 3/4 of the capsicum and spinach around the base and sides.

 Top with half of the potato mix.  Arrange remaining capsicum and spinach on, then fill with the remaining potato.  Cover with the overhang of glad wrap and press down firmly to compact it.

Place in the fridge for at least 2 hours to set.

Unwrap the glad wrap on the top, then turn out onto a serving platter.