Layered potato, artichoke and baby spinach salad

Lift the humble potato salad to new heights with salty capers, artichokes and crisp prosciutto.

Recipe «Layered potato, artichoke and baby spinach salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg Baby Cream Delight potatoes, 4 eggs, 170g jar marinated artichoke hearts, drained, 1/2 red onion, finely chopped, 235g whole-egg mayonnaise , 1 tbsp drained capers, 1 tbsp chopped fresh chives, 100g prosciutto slices , 150g baby spinach leaves.

Ingredients:

• 1kg Baby Cream Delight potatoes 
• 4 eggs 
• 170g jar marinated artichoke hearts, drained 
• 1/2 red onion, finely chopped 
• 235g whole-egg mayonnaise 
• 1 tbsp drained capers 
• 1 tbsp chopped fresh chives 
• 100g prosciutto slices 
• 150g baby spinach leaves 

Instructions

1. Place the potatoes in a saucepan and cover with cold water. Bring to boil over high heat. Cook for 20 minutes or until the potatoes are tender. Refresh under cold water. Drain.
2. Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 7 minutes. Refresh under cold water. Drain. Peel and quarter.
3. Thickly slice the potatoes. Transfer to a large bowl. Add the artichoke and onion. Whisk the mayonnaise, capers and chives in a small bowl. Add to the potato mixture and season. Gently toss to combine.
4. Heat a frying pan over high heat. Cook the prosciutto for 2 minutes each side or until golden and crisp. Tear into pieces.
5. Layer the potato mixture, egg, spinach and prosciutto in a large glass bowl.