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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.

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