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Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions Recipe
Ingredients (11)
- 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
Directions
Learn how to make this recipe at Serious Eats