Potato Salad With Tarragon Pesto and Pickled Onions

Ingredients

For 4 servings

• •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 tasse loosely packed parsley leaves and tender stems
• •2 small cloves garlic
• •3 /4 cup extra-virgin olive oil
• •Freshly ground black pepper
• •Pinch espelette pepper powder (see note)
• •1 /2 cup pitted and halved black olives, such as Kalamata

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.