Look, I know this isn’t the potato salad you’re used to.

It’s not something you’ll find scooped out of a vat and slopped into a plastic container at a supermarket deli (I realise that might not sound like an overly flattering depiction of the salad and the deli processes, but I mean with the utmost adoration – it’s beauty in crassness and I stand proudly behind it).

I’m just calling it potato salad because I have to call it something and I love saying “show me potato salad” the way they do on that old episode of Family Guy.  Plus, calling it Spinach, Made Palatable by Dill, Yoghurt, Oil, Salt and Potatoes might be too long. But, what the heck, this is my blog after all and if I can’t control that, I’m losing grip on everything – I’ll had it to the title in brackets.

Anyway, this is a salad I’ve started making when I’ve realised I haven’t eaten enough vegetables for the day and I don’t want to miserably shovel steamed spinach into my mouth (I mean, it’s not that bad, it’s just a bit bland – I’ve started cooking spinach in one of those microwavable Tupperware containers because all you need to do is shove spinach in the container and turn on the microwave for like a minute. It saves washing up a frypan and also, conveniently, means you’re ingesting less oil with your spinach, which means you can make up for those calories elsewhere).

Potatoes make everything great and I’m a huge fan of a dill and yog combo.

I like to eat it out of a big bowl, jabbing it with a fork as I watch TV.

Here’s how to live life in my image:

Step 1: Get yourself two or three small potatoes (I’ve been using the low-carb ones, which I doubt are actually any better for me than other potatoes, but I think we all know the illusion of health is by far more important than actual health – which is why coconut oil got so big for a while there) and cut into three or four chunks.

Step 2: Half fill a saucepan with freshly-boiled kettle water and add a generous pinch of salt to the water. Dump the potatoes in and boil until they’re soft but still have a bit of firmness to them (think Frualein Maria in The Sound of Music: firm but kind).

Step 3: Drain and dump on a lined baking tray, coat in olive oil and season generously with salt (generosity is key here). Be sure to rough your potatoes up a bit – all the crumbling adds more surface area for crisping up in the oven.

Step 4: Bake in a moderate oven for about 30 to 40 minutes, depending on how crisp you like your potatoes. Turn them once, at some point when you remember.

Step 5: In a comically large bowl, squeeze in a dollop of dill paste, which you can get in the herb section at the supermarket. I mean, you COULD get fresh dill, but dill has always been a struggle for me to grow and this is pretty convenient. Plonk in a few spoons of thick Greek yoghurt and stir.

Step 6: Add one or two handfuls of fresh spinach leaves, the size of which depends on your veggie-less guilt, and spritz lightly with olive oil spray (you don’t need to do this, but my housemate’s mother is an oil dealer so we have this sweet pump-spray-thing that sprays straight olive oil so it doesn’t have that aerosol taste you get with the store-bought sprays – I take advantage of it while I can).

Step 7: Dump in the potatoes and toss – this is part of the reason why I suggest a big bowl, because you need room. The other reason is because I have poor portion control and like the idea of eating from a vat.

Step 8: Enjoy, feeling like the picture of health.

If you’re wanting to feel even healthier, I recommend chuck a piece of salmon on the oven tray with the potatoes, breaking it up and tossing it in with the salad. But unless you bulk buy it, salmon can be pricey so chicken also works pretty well.