Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Lauren DeSteno's Spanish Potato Salad

print
Ingredients: 

Large eggs, 4

Ice

Yukon Gold potatoes, 2 medium (peeled and cut into 1-inch cubes)

White wine vinegar, ½ cup

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil, ½ cup (plus more for serving)

Scallions, 2 (thinly sliced on the bias)

Flat-leaf parsley leaves, ¾ cup (finely chopped)

Olive oil-packed tuna, one 6-ounce can or jar (preferably ventresca tuna belly)

Rustic Italian bread, sliced


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook