Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions

By MooK

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

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.