Yukon Gold Potato Salad With Tarragon Pesto And Pickled Onions Recipe Recipe

Name: Yukon Gold Potato Salad With Tarragon Pesto And Pickled Onions Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 espelette pepper powder (see note); Freshly ground black pepper; 1/2 cup pitted and halved black olives, such as Kalamata

Servings: persons

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.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Yukon Gold Potato Salad With Tarragon Pesto And Pickled Onions Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Yukon Gold Potato Salad With Tarragon Pesto And Pickled Onions Recipe

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