Eggs and New Potatoes with Green Olive Pesto

• 5 eggs
• Salt and freshly ground black pepper
• 1 tablespoon white or apple cider vinegar
• 1 cup finely diced new potatoes or red potatoes (roughly 3 to 4 potatoes)
• 1/4 cup firmly packed fresh flat-leaf parsley leaves
• 3 anchovy fillets
• 6 green olives (preferably the Cerignola variety), pitted
• 1/4 cup toasted walnuts
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 1 celery stalk, halved vertically and thinly sliced
• 2 scallions, green and white parts, thinly sliced

1. Put the eggs in a saucepan with cold water to cover, 1 teaspoon salt, and the vinegar.
2. Bring to a boil, then decrease the heat and simmer, covered, for 1 minute.
3. Turn off the heat and let the eggs sit in the water, covered, for 15 minutes.
4. Drain the eggs and transfer to a bowl of ice water.
5. When cool, peel and finely chop the eggs and put them in a large bowl.
6. Put the potatoes in a saucepan with cold water to cover and a dash of salt.
7. Bring to a boil, then decrease the heat and simmer, covered, until just tender, about 4 minutes.
8. Drain and let the potatoes cool.
9. Add the potatoes to the eggs.
10. Combine the parsley, anchovies, olives, walnuts, and lemon juice in the bowl of a food processor and pulse until coarsely ground.
11. With the food processor running, slowly pour in the olive oil.
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. Gently toss the pesto with the eggs and potatoes.
14. Fold in the celery and scallions.
15. Season with salt and plenty of pepper.

eggs, salt, white, potatoes, parsley, anchovy, green olives, walnuts, lemon juice, olive oil, celery stalk, scallions

Taken from www.epicurious.com/recipes/food/views/eggs-and-new-potatoes-with-green-olive-pesto-381378 (may not work)