The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Click Below for
a FREE trial
- and -
save 62% NOW

Subscribe to The Local Palate
Click Now For a FREE Trial Issue Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Fingerling Potato Salad with Tarragon Pesto



1 cup tarragon leaves

2 cups parsley (both leaves and tender stems)

3 cloves garlic

2 cups olive oil

¼ cup roughly chopped toasted cashews

1/3 cup grated pecorino romano

2 teaspoons black pepper

1 tablespoon kosher salt, plus more for the water

2 pounds fingerling potatoes, cleaned and cut into bite-sized pieces

1 pound haricots verts, trimmed

1 (15½-ounce) can cannellini beans, drained

Picked red onions for garnish (optional)


  1. In a food processor, make pesto by pulsing together tarragon, parsley, garlic, oil, cashews, pecorino, and pepper until coarsely chopped (not minced or paste-like). Set aside.
  2. To a large pot filled with heavily-salted boiling water, add potatoes, boil until tender, then remove and lay on a sheet tray until cool. To the same water, add haricots verts, boil until crisp-tender, shock in ice water, drain, and let cool.
  3. Toss potatoes, cannellinis, haricots verts, and pesto together. Season with salt. Garnish with pickled red onions.
Print Recipe