Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated March 27, 2019
20140811-pesto-variation-tarragon-4.jpg
A quick and easy potato salad in a pesto-like tarragon dressing. . Daniel Gritzer

This simple pesto-like tarragon sauce has bright, clean flavors, and is delicious as a dressing for potato salad.

Why this recipe works:

  • Adding salt and vinegar to the potato cooking water not only seasons the potatoes deeply, but the vinegar also prevents them from falling apart as they cook.
  • Tempering the tarragon with parsley allows the tarragon flavor to come through without it being overwhelming.

Note: Espelette pepper powder is available at specialty food stores. You can also substitute a very small pinch of cayenne pepper.

Recipe Details

Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions Recipe

Active 20 mins
Total 30 mins
Serves 4 servings
Cook Mode (Keep screen awake)

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

Directions

  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.

Special equipment

Blender, immersion blender, or food processor

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