Everybody has a favorite potato salad recipe, but maybe you’re ready to try something new. This one from seriouseats.com reminds us that pesto doesn’t have to be made from basil. And if tarragon is not a favorite flavor, try it with just parsley.
Ingredients:
1 1/2 pounds 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 Freshly ground black pepper 1/2 cup pitted and halved black olives, such as Kalamata
Preparation:
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.
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.
Using a blender, immersion blender, or food processor, blend tarragon, parsley, garlic, and oil until well pureed. Season with salt and pepper.
Drain onions. In a serving bowl, toss potatoes with tarragon pesto, onions, and olives, and serve.