Potato Salad With Tarragon Pesto and Pickled Onions

 

 

Ingredients

1 1/2 pounds / 600 gm potatoes, cut into 1/2-inch cubes

 

1/4 tsp kosher salt

 

1/2 tbsp red wine vinegar, plus more for covering the onion

 

1 small red onion

 

1/4 cup tarragon *

 

1 cup loosely packed parsley leaves and tender stems

 

2 clove cloves garlic

 

3/4 cup extra virgin olive oil

 

1 pinch pepper powder (see note)

 

1 tsp, ground ground black pepper

 

1/2 cup black olives

• *Tarragon, with its distinctive anise-licorice flavor, can be substituted with several herbs, depending on whether you need a fresh or dried substitute and the specific dish. Fresh tarragon substitutes include fennel fronds, chervil, Thai basil, dill, and rosemary, while dried tarragon can be replaced with dried marjoram, oregano, basil, or even a pinch of anise seed.  

   

Directions

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 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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