Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions Recipe

Serves: 4 Save

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

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