Fingerling Potato Salad with Tarragon Pesto

By: Hannah Lee Leidy
Fred + Elliott Photography

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Serves 4

  • 1 cup tarragon leaves
  • 2 cups parsley leaves and tender stems
  • 3 cloves garlic
  • 2 cups olive oil
  • ¼ cup roughly chopped toasted cashews
  • ⅓ cup grated pecorino romano
  • 2 teaspoons 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
  • Pickled 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 out on a sheet tray until cool. To the same water, add haricots verts, boil until just crisp-tender, shock in ice water, then drain and let cool.

3. Toss potatoes, cannellinis, haricots verts, and pesto together. Season with salt. Garnish with pickled red onions, if desired. 

  • By Kevin Roberts, Richmond, Virginia

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