Eggs and New Potatoes with Green Olive Pesto

1. 1

   Put the eggs in a saucepan with cold water to cover, 1 teaspoon salt, and the vinegar.

2. 2

   Bring to a boil, then decrease the heat and simmer, covered, for 1 minute.

3. 3

   Turn off the heat and let the eggs sit in the water, covered, for 15 minutes.

4. 4

   Drain the eggs and transfer to a bowl of ice water.

5. 5

   When cool, peel and finely chop the eggs and put them in a large bowl.

6. 6

   Put the potatoes in a saucepan with cold water to cover and a dash of salt.

7. 7

   Bring to a boil, then decrease the heat and simmer, covered, until just tender, about 4 minutes.

8. 8

   Drain and let the potatoes cool.

9. 9

   Add the potatoes to the eggs.

10. 10

    Combine the parsley, anchovies, olives, walnuts, and lemon juice in the bowl of a food processor and pulse until coarsely ground.

11. 11

    With the food processor running, slowly pour in the olive oil.

12. 12

    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.

13. 13

    Gently toss the pesto with the eggs and potatoes.

14. 14

    Fold in the celery and scallions.

15. 15

    Season with salt and plenty of pepper.

* Per serving · 4 servings · Values may vary.