Warm Greek Potato Salad with Feta Cheese Pesto & Kalamata Olives
Few Greek recipes are as satisfying as a great, warm potato salad, and there are many different versions in the regional cooking of Greece. This one, a combination of Greek traditions and Mediterranean diet deliciousness, with a little Italian finesse worked in, is one of my personal favs. It’s gorgeous, for one, with both red and yellow potatoes. And it’s a paean to Greek-Italian friendship: a pesto made with feta and a potato salad garnished with one of the all-time classic Mediterranean diet ingredients: Kalamata olives. Enjoy!
- 1 pound new potatoes preferably organic
- 1 pound small red potatoes preferably organic
- 3 large eggs hard boiled
- 12 Kalamata olives
- Sea salt to taste
For the Pesto
- 1 large bunch fresh basil leaves only
- 1 cup baby arugula
- ½ cup toasted pine nuts or blanched toasted almonds
- 4 garlic cloves chopped
- ½ cup crumbled Greek feta or more, to taste
- Grated zest of 1 lemon
- ½ to 2/3 cup extra virgin Greek olive oil
- Sea salt and freshly ground black pepper to taste
Bring the potatoes to a boil in ample salted water and cook until fork tender. Remove and drain the potatoes in a colander. Let the potatoes stand until they’re cool enough to handle but still warm and cut them in half, either across the width or length, or both, for some visual variety.
Coarsely chop the basil and arugula. Place in the bowl of a food processor, together with the garlic, toasted pine nuts and a pinch of sea salt and process to a smooth paste. Add the lemon zest, feta, salt and pepper to taste, and a half cup of olive oil. Process some more, until the pesto is dense and creamy, for about a minute. Add more olive oil if needed to reach your own desired consistency.
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