Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions Recipe

Ingredients (11)

• 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