Spanish Potato Salad

By

For her Spanish-style potato salad, DeSteno uses Yukon Gold potatoes and cans of tuna packed in olive-oil. She cautions against using supermarket tuna, and warns that you might need more dressing than you think. “You want it to pool in the bottom of the bowl. Soak it up with a chunk of bread.”

View complete recipe

Ingredients

  • Large eggs, 4
  • Ice
  • Yukon Gold potatoes, 2 medium (peeled and cut into 1-inch cubes)
  • White wine vinegar, cup
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil, cup (plus more for serving)
  • Scallions, 2 (thinly sliced on the bias)
  • Flat-leaf parsley leaves, cup (finely chopped)
  • Olive oil-packed tuna, one 6-ounce can or jar (preferably ventresca tuna belly)
  • Rustic Italian bread, sliced

Preparation

Step 1

1. Make the eggs: In the medium saucepan, add the Eggs. Fill the saucepan with enough cold water to cover the eggs and set over high heat. Bring the water to a boil, then remove the pot from the heat, cover and set a timer for 7 minutes. Uncover, pour out the hot water from the pot and fill the pot with cold water and ice. Set aside.

2. Make the potatoes: To the medium pot, add the Potato cubes. Cover with cold water and place over high heat. Once the water begins to boil, reduce the heat to medium-low and simmer until the potatoes are tender and the tip of the paring knife easily slides into the center of a cube, about 10 minutes. Turn off the heat and drain the potatoes through the colander. Shake out excess water and transfer the cooked potatoes to a large mixing bowl.

3. Make the vinaigrette: In a small mixing bowl, add the

White wine vinegar
Pinch of kosher salt
Pinch of freshly ground black pepper
Using the whisk, slowly whisk in the Olive oil

Pour the vinaigrette over the potatoes and season to taste with more salt and pepper as needed. Use the wooden spoon to stir in

3/4 of the scallions
3/4 of the parsley

Transfer the potatoes to a serving bowl and top with the Olive oil-packed tuna and the oil from the jar

4. Drain the boiled eggs and carefully peel. Once peeled, rinse the eggs under cold water to remove any remaining bits of shell. Slice the eggs into quarters lengthwise and arrange on the top of the potatoes and tuna. Sprinkle with the

Remaining scallions
Remaining parsley
Drizzle of olive oil
Serve with

Rustic Italian bread

View complete recipe