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!
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1
pound
new potatoes
preferably organic
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1
pound
small red potatoes
preferably organic
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3
large eggs
hard boiled
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12
Kalamata olives
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Sea salt to taste
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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.
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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.