Mediterranean Potato Salad

For the salad: Scrub the potatoes thoroughly and boil in salted water until done, about 25 minutes. Then allow to cool and cut into large pieces or simply halve.

Peel the onion and chop finely. Rinse the tomatoes and cut into quarters. Rinse scallions, trim and cut diagonally into 2 cm (approximately 3/4-inch) long pieces. Rinse the lettuce, spin dry and tear into small pieces. Drain black olives. Mix prepared salad ingredients with salami and vinegar in a large bowl.

For the pesto: Rinse basil and pluck off the leaves. Add to a blender with the anchovies, green olives, almonds and Parmesan. Puree and gradually add oil until mixture has a creamy consistency. Season with salt, pepper and lemon juice.