Yukon Gold Potato Salad With Tarragon Pesto And Pickled Onions Recipe

• 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 espelette pepper powder (see note)
• Freshly ground black pepper
• 1/2 cup pitted and halved black olives, such as Kalamata

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.
2. 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.
3. Using a blender, immersion blender, or food processor, blend tarragon, parsley, garlic, and oil until well pureed. Mix in espelette pepper and season with salt and pepper.
4. Drain onions. In a serving bowl, toss potatoes with tarragon pesto, onions, and olives, and serve.

potatoes, kosher salt, red wine vinegar, red onion, tarragon, parsley, garlic, extravirgin olive oil, espelette pepper, freshly ground black pepper, black olives

Taken from www.seriouseats.com/recipes/2014/08/tarragon-pesto-potato-salad-recipe.html (may not work)