Yukon Gold Potato Salad With Tarragon Pesto And Pic

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Yukon Gold Potato Salad With Tarragon Pesto And Pickled Onions Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions