Why You’ll Love Giant Mashed Potato Salad Cake Recipe
I love this recipe because it takes simple ingredients and transforms them into something eye-catching without extra effort. The smooth potato layers hold beautifully, the smoked beef adds savoury richness, and the vegetables bring colour and texture. The creamy dressing ties everything together with brightness and tang. It’s easy to assemble, fun to present, and ideal for sharing.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1.6kg coliban potatoes, peeled 2 tsp extra virgin olive oil 8 smoked beef strips 300ml tub sour cream 1/4 cup finely chopped fresh dill 1 avocado, sliced into wedges 1 red onion, sliced into thin wedges 2 hard-boiled eggs, quartered 30g baby spinach leaves 40g drained cornichons (pickled baby cucumbers), halved lengthways
I place the potatoes in a large saucepan, cover them with cold water, and bring them to a simmer over high heat. I reduce the heat to medium and simmer for about 30 minutes or until the potatoes are tender.
While they cook, I grease and line a 20cm springform pan with baking paper. I heat the oil in a frying pan over medium-high heat and cook the smoked beef strips in two batches for 2–3 minutes per side until just golden. I transfer them to a plate to cool.
To make the creamy dressing, I mix the mayonnaise, apple cider vinegar, wholegrain mustard, and dill in a jug and season to taste.
Once the potatoes are tender, I drain them and mash them in a large bowl until smooth. I stir in the sour cream and dill, season, and let the mixture cool for about 20 minutes.
I spoon half the mashed potato mixture into the prepared springform pan and spread it evenly. I layer on the avocado, half the red onion, and 5 of the smoked beef strips. I drizzle over 2 tablespoons of the dressing. I spread the remaining mashed potato mixture on top and level it out. I refrigerate the cake for 3 hours to firm up.
To finish, I chop the remaining smoked beef strips and combine them with the egg, spinach, cornichons, and remaining onion in a bowl. I transfer the chilled potato cake to a serving platter, top it with the spinach mixture, and drizzle with half the remaining dressing. I serve the rest on the side.
I occasionally add fresh chives or parsley to the mashed potato for extra brightness. For a deeper savoury flavour, I mix a pinch of smoked paprika into the dressing. When I want more crunch, I layer thinly sliced cucumber or radish into the middle. Roasted capsicum or grilled zucchini also work beautifully in place of avocado for a slightly different twist.
Storage/Reheating
I store leftovers tightly covered in the refrigerator for up to 2 days. This is a chilled, salad-style cake, so I don’t reheat it. I simply slice and serve it straight from the fridge or let it sit for a few minutes at room temperature to soften slightly.
FAQs
Can I make this potato salad cake ahead of time?
Yes, I like preparing it the day before so it firms up beautifully.
What potatoes are best for this recipe?
I prefer coliban, but any good mashing potato works well.
Can I add cheese to the potato mixture?
Yes, parmesan or cheddar mix in nicely for added flavour.
How do I keep the layers neat?
Cooling the mashed potato helps it stay firm when layering.
Can I change the herbs?
Absolutely—chives, parsley, or tarragon work well.
Why is my cake too soft?
It may need more chilling time; I leave it for at least 3 hours.
Can I swap the vegetables?
Yes, roasted vegetables, cucumber, or tomatoes all work well.
How do I slice it cleanly?
I dip a sharp knife in hot water, wipe it dry, and slice.
Can I serve extra dressing on the side?
Yes, I often do this so everyone can add more if they like.
Can I use a different pan?
A slightly larger or smaller springform pan works; the layers will adjust in thickness.
Conclusion
I love how this giant mashed potato salad cake transforms humble ingredients into a striking, delicious dish. The layered mashed potato, smoked beef strips, fresh veggies, and tangy dressing make every slice flavourful and satisfying. It’s easy to assemble, wonderful for sharing, and always brings something unique to the table.
A show-stopping savoury ‘cake’ made from layers of creamy mashed potato, smoked beef strips, fresh vegetables, and a tangy dill-mustard dressing. It slices beautifully like a cake but tastes like the ultimate loaded potato salad.
Ingredients
1.6 kg coliban potatoes, peeled
2 tsp extra virgin olive oil
8 smoked beef strips
300 ml sour cream
1/4 cup finely chopped fresh dill
1 avocado, sliced into wedges
1 red onion, thinly sliced into wedges
2 hard-boiled eggs, quartered
30 g baby spinach leaves
40 g cornichons, halved lengthways
Creamy Dressing:
160 g (2/3 cup) whole egg mayonnaise
2 tbsp apple cider vinegar
1 tbsp wholegrain mustard
2 tbsp finely chopped fresh dill
Instructions
Place potatoes in a saucepan, cover with cold water, bring to a simmer, then reduce heat and cook 30 minutes until tender.
Grease and line a 20 cm springform pan with baking paper.
Heat olive oil in a frying pan over medium-high heat. Cook smoked beef strips 2–3 minutes per side until golden. Set aside to cool.
Prepare the dressing by whisking mayonnaise, apple cider vinegar, mustard, and dill. Season to taste.
Drain potatoes and mash until smooth. Stir in sour cream and dill; season well. Let cool 20 minutes.
Spread half the mashed potato into the springform pan. Layer with avocado, half the red onion, and 5 smoked beef strips. Drizzle with 2 tbsp dressing.
Spread remaining mash on top and level. Refrigerate 3 hours until firm.
Chop remaining smoked beef strips and combine with eggs, spinach, cornichons, and remaining onion.
Unmould the potato cake onto a serving platter. Top with the spinach mixture and drizzle with half the remaining dressing. Serve the rest on the side.
Notes
Cooling the mashed potato before layering helps it set firmly.
Use hot water to warm the knife for clean slicing.
Add smoked paprika to the dressing for extra depth.
