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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.


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

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. Mix in espelette pepper and season with salt and pepper.
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.