Giant Mashed Potato Salad Cake

Method

1. Cook the Potatoes:
o Place the peeled potatoes in a large saucepan. Cover with cold water, bring to a simmer over high heat, then reduce to medium heat and simmer uncovered for 30 minutes or until tender.
2. Cook the Bacon:
o Meanwhile, grease and line a 20cm springform pan with baking paper.
o Heat the olive oil in a frying pan over medium-high heat. Cook bacon in 2 batches for 2–3 minutes per side or until golden. Set aside on a plate.
3. Prepare the Dressing:
o In a jug, whisk together mayonnaise, 1 tbsp gherkin brine (optional), apple cider vinegar, mustard, and dill. Season with salt and pepper.
4. Mash the Potatoes:
o Drain the cooked potatoes and mash until smooth in a large bowl. Stir in sour cream and dill, then season with salt and pepper. Let the mixture cool for 20 minutes.
5. Assemble the Cake:
o Spoon half the potato mixture into the prepared springform pan, levelling it with a spatula.
o Add a layer of avocado, half the onion slices, and 5 bacon rashers. Drizzle with 2 tablespoons of the creamy dressing.
o Add the remaining potato mixture on top, levelling the surface. Cover and refrigerate for 3 hours.
6. Prepare Garnish:
o Coarsely chop the remaining bacon. In a bowl, combine chopped bacon, spinach leaves, gherkins, egg quarters, and the remaining onion slices.
7. Finish and Serve:
o Carefully transfer the chilled potato cake to a serving platter. Top with the spinach mixture and drizzle with half the remaining dressing. Serve the rest of the dressing on the side.