A potato salad with a Greek twist

Dutch cream potatoes are my favourite with their waxy texture but you can use any potato you have on hand.

Potato salad, Greek style.

This potato salad is a super quick and super tasty addition to any meal that needs a starchy component. Dutch cream potatoes are my favourite with their waxy texture but you can use any potato you have on hand. The more floury potatoes will break up a little more after boiling, however. A good variation on this recipe is to take out the almonds and instead add sliced red onion and capers. Try my other recipes: cauliflower & freekeh salad and chickpeas baked with lemon & honey.

Perfect for meals needing a starchy side.

Ela! Ela! by Ella Mittas.

Ingredients

• 1kg Dutch cream potatoes
• 160ml olive oil
• 4 tablespoons red wine vinegar
• 2 lemons, juiced
• 1 clove garlic, minced
• 100g roast almonds
• 2 cups chopped mixed chives, dill, mint, parsley and spring onion
• Flaked salt and freshly ground black pepper, to taste

Method

1. Boil the potatoes with their skins on until very tender. Drain and peel off the skins while still warm. Cut the potatoes up into rough chunks – I try to think of a mouthful size when I’m doing this.
2. Dress them in olive oil, red wine vinegar, lemon juice, garlic and a little salt. If you do this while the potatoes are still warm, they will absorb everything more easily. Leave to cool slightly.
3. Roughly pulse the almonds in a food processor. You still want them to have a crunchy texture, so don’t take them too far.
4. Once the potatoes are a little cooler, stir through the mixed greens and almonds and check for seasoning.

Serves 6 as a side

This is an edited extract from Ela! Ela! by Ella Mittas.