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Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions

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Ingredients

  • 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
  • Kosher salt
  • 1/2 tablespoon red wine vinegar, plus more for covering the onion
  • 1 small red onion, thinly sliced
  • 1/4 cup picked tarragon leaves
  • 1 cup loosely packed parsley leaves and tender stems
  • 2 small cloves garlic
  • 3/4 cup extra-virgin olive oil
  • Pinch cayenne pepper powder
  • Freshly ground black pepper
  • 1/2 cup pitted and halved black olives, such as Kalamata

Details

Preparation

Step 1

Place potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes and allow to cool to warm room temperature, about 10 minutes.

Meanwhile, add onion to a medium bowl and add just enough vinegar to cover. Let stand until onion is tender and lightly pickled, about 20 minutes.

Using a blender, immersion blender, or food processor, blend tarragon, parsley, garlic, and oil until well pureed. Mix in cayenne pepper and season with salt and pepper.

Drain onions. In a serving bowl, toss potatoes with tarragon pesto, onions, and olives, and serve.

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