We are now open for our Elevated Tasting Experience, outside by appointment only!  Reserve your spot here.

 

Yukon Gold Potato Salad with Tarragon Pesto and Pickled Red Onions

The French herb tarragon is a natural pairing with our white wines. The clean, bright flavors of this potato salad are perfect for a summer day. Great pairing with our Roussanne. Recipe from Daniel Gritzer of Serious Eats.

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

How To Make

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