Potato Salad With Tarragon Pesto and Pickled Onions

Method

1. 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 heat to low to maintain 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. 2

   Meanwhile, add onion to a medium bowl and add just enough vinegar (about 1 cup) to cover. Let stand until onion is tender and lightly pickled, about 20 minutes, then drain pickled onions.

3. 3

   Using a blender, immersion blender, or food processor, blend tarragon, parsley, garlic, and oil until well pureed, about 1 minute. Mix in black pepper, espelette pepper and remaining 1 teaspoon salt.

4. 4

   In a serving bowl, toss potatoes with tarragon pesto, onions, and olives, and serve.

Nutrition

calories

563 kcal

fatContent

43 g

servingSize

Serves 4 as a side dish

fiberContent

6 g

sugarContent

3 g

sodiumContent

549 mg

proteinContent

6 g

cholesterolContent

0 mg

carbohydrateContent

43 g

saturatedFatContent

6 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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