Image for illustration onlyPotato Salad with Tarragon Pesto and Pickled Onions
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. A vibrant dish full of character that pairs the tender texture of potatoes with the refined acidity of pickled onions and a fresh herb pesto infused with a unique tarragon aroma.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1In a medium pot, place the potatoes, 1 tablespoon of salt, 0.5 tablespoons of vinegar and 3 cups of lukewarm water.
- 2Cook over high heat until the water boils, stirring occasionally until the salt dissolves.
- 3Reduce the heat and maintain a gentle boil, cook until the potatoes are soft, about 17 minutes.
- 4
Nutrition
- Calories
- 86
- Protein
- 3.4g
- Carbs
- 13.8g
Recommended Equipment & Products
- Food processor
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Chef tips
Add toasted nuts to the pesto for a richer texture. Use basil instead of tarragon for a subtler taste.
Culinary reasoning
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. A vibrant dish full of character that pairs the tender texture of potatoes with the refined acidity of pickled onions and a fresh herb pesto infused with a unique tarragon aroma.