This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Ella Mittas' Zesty Potato Salad With Pesto

Food

For Melbourne-based foodie Ella Mittas, community and family are some of the most important things life. Many of her most cherished memories were born around the dinner table, and this warmth and connection is something she sets out to inspire, every time she cooks.

This week, Ella shares a super simple, Greek-inspired potato salad, amped up with zesty lemon, roast almonds and a flavour-packed fresh pesto.

19th March, 2019

Prepping the potatoes with a zesty kick! Photo – Amelia Stanwix. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

Ella’s zesty potato salad. Props: Asobimasu dinner plate from Makers Mrkt. Photo – Amelia Stanwix. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

A simple yet tasty side or hero dish, sure to impress guests! Photo – Amelia Stanwix. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

‘Break potatoes up into chunks – I try to think of a mouthful size when I’m doing this!’ – Ella Mittas.

This potato salad is a super quick and super tasty addition to any meal that needs a starchy component.

It is great for warm-weather barbecues or alongside any protein all year round.

I especially love using Dutch cream potatoes with their waxy texture. The way they break up and absorb all the flavours in this salad is just delicious!

Ingredients (serves 4-6)

1kg baby Dutch potatoes
1/4 cup roasted almonds
1 clove garlic
4 tablespoon olive oil
2 tablespoons lemon juice
1/4 cup chopped fresh dill
1-2 tablespoons red wine vinegar
1/4 cup sliced spring onions
1/4 cup bunch finely sliced chives
Flake salt
Coarse ground black pepper

Method

Boil your potatoes, with skins on, until very tender. Drain and peel off skins while still warm.

Break potatoes up into chunks – I try to think of a mouthful size when I’m doing this! Dress them in half the olive oil, red wine vinegar, lemon and a little flake salt. If you do this while the potatoes are still warm, they will absorb everything better.

Roughly blitz up your almonds in a food processor, adding the rest of your olive oil. Remember, you still want the almonds to have a crunchy texture so don’t take them too far.

Once your potatoes are a little cooler, stir through the greens and almond pesto.

View Comments

Similar Stories

Food

Ella Mittas' Pickled Sardines And Fava Bean Dip

Melbourne's young chef to watch shares a menu of Turkish and Greek inspired dishes, perfect for sharing!
Ella Mittas

Food

Ella Mittas' Istanbul-Inspired Wheat And Stone Fruit Salad

A balanced salad of sweet, savoury and sour flavours inspired by the emerging chef's time working in Istanbul.
Ella Mittas

This Week

Architecture

A Gloriously Verdant Inner-City Extension

BKK Architects design a contemporary addition around its luscious, sprawling garden for a pair of self-declared introverts in North Fitzroy....
Sasha Gattermayr

Homes

A Quirky, Contemporary Harbourside Penthouse, For Stylish Downsizers!

The Neutral Bay penthouse apartment of Tracy and Peter Fleming, renovated by their son Jono Fleming with Strutt Studios.

Architecture

Go Inside Australia’s Most Incredible Architectural Homes - For A Great Cause!

To replace their annual fundraiser, The Robin Boyd Foundation launches Virtual Open House, offering the chance to video-tour through award-w...
Sasha Gattermayr

News

Fab Face Masks Made By Women From Refugee Backgrounds In Melbourne

Second Stitch is a homewares and fashion enterprise offering training certificates and employment to women from refugee, migrant, and asylum...

Modernist Australia

A Fond Farewell To Modernist Australia!

Going, going... GONE! We bid a sad adieu to Trish Callan, and look back at some highlights from Modernist Australia, the website that raised...
Sasha Gattermayr

News

Seljak Brand Releases A New Wool Blanket Made From Recycled Jumpers

The pioneering Australian label releases a new recycled blanket spun from old woollen jumpers and garments.

News

An Exhibition Weaving The Past, Present + Future Of First Nations Textiles

Distinguished textile artist Elisa Carmichael reimagines traditional weaving practices in today’s contemporary context.

On The Market

A Charming Victorian Cottage, Turned Contemporary Family Home (With Two Rooftop Terraces!)

A sleek renovation in one of Melbourne’s most coveted inner city locales revives this heritage home - and it's on the market!
Sasha Gattermayr

On The Market

Permaculture Expert Ben Shaw's Gorgeous Geelong Home (+ Garden!) Hits The Market

A 1920s house with Geelong's best suburban garden (we're calling it!) created by permaculture expert Ben Shaw is up for sale.

Architecture

A Totally Transfixing Concrete Retreat

This contemporary family home in Kew by Architects EAT is totally secluded, yet bright, breezy and open!
Sasha Gattermayr

News

Street Artist Rone's First Book Is Released!

Read all about it – a new book chronicles the prolific Melbourne artist’s two decades on the Australian art scene.

TDF Design Awards

Announcing Our 2020 The Design Files + Laminex Design Awards FINALISTS!

It's a big one today, people! From Architects, to Landscape Designers, Furniture Designers, Craft practitioners and more... say hello to the...

Art

TDF Collect Presents 'Devotions' By Lucy Roleff

The much-anticipated debut solo show from the Melbourne realist painter is here!

Shopping

A Sunny New Range Of Planters From Capra Designs

Capra Designs debuts a new collection of planters inspired by ancient Roman architecture.
Sasha Gattermayr

Architecture

Two Buildings + Two Courtyard Gardens = One Clever Inner City Home

This Fitzroy North house by Rob Kennon Architects turns the traditional house and backyard model on its head!

Similar Stories

Food

Ella Mittas' Pickled Sardines And Fava Bean Dip

A menu of Turkish/Greek inspired dishes, perfect for sharing!
Ella Mittas

Food

Ella Mittas' Istanbul-Inspired Wheat And Stone Fruit Salad

A balanced salad of sweet, savoury and sour flavours inspired by the emerging chef's time working in Istanbul.
Ella Mittas