This is a cross between an egg salad and a potato salad, two classic warm-weather dishes that usually rely on mayonnaise for flavor and binding. In this recipe, the creamy texture of the new potatoes pulls the ingredients together, and the nut-and-olive pesto imparts a rich taste. A traditional basil pesto works just as well. Because their skin is thin and delicate, there is no need to peel new potatoes; simply wash them thoroughly. This healthy salad can be eaten in sandwiches or with lightly dressed lettuce greens.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Put the eggs in a saucepan with cold water to cover, 1 teaspoon salt, and the vinegar. Bring to a boil, then decrease the heat and simmer, covered, for 1 minute. Turn off the heat and let the eggs sit in the water, covered, for 15 minutes. Drain the eggs and transfer to a bowl of ice water. When cool, peel and finely chop the eggs and put them in a large bowl.
Step 2
Put the potatoes in a saucepan with cold water to cover and a dash of salt. Bring to a boil, then decrease the heat and simmer, covered, until just tender, about 4 minutes. Drain and let the potatoes cool. Add the potatoes to the eggs.
Step 3
Combine the parsley, anchovies, olives, walnuts, and lemon juice in the bowl of a food processor and pulse until coarsely ground. With the food processor running, slowly pour in the olive oil. The pesto should have a coarse texture, so turn off the machine once all of the oil has been poured in to prevent over processing.
Step 4
Gently toss the pesto with the eggs and potatoes. Fold in the celery and scallions. Season with salt and plenty of pepper.
