Lauren DeSteno Shares Her Spanish Potato Salad Recipe
"In my Italian-Spanish family," says Marea sous chef Lauren DeSteno, "food was the center of everything." So it came as little surprise to her parents when, after studying finance and Spanish at Fairfield University in Connecticut, DeSteno decided to attend the Culinary Institute of America in Hyde Park, New York.
She launched her career at the Four Seasons in Palm Beach, Florida, then took a position at Manhattan's lauded Eleven Madison Park before joining the opening team of Michael White's seafood-centric Marea, also in Manhattan.
The New Jersey native, who admits to a love of Bruce Springsteen, spent a semester studying abroad in Seville, Spain. During that time, she lived with an old woman who had hosted dozens of traveling students over the years and who introduced her to the joy of a potato salad made with superlative olive oil-packed tuna. "It was all about good ingredients," says DeSteno.
Recipe adapted from Lauren DeSteno, Marea, New York, NY
- 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
- 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.
- 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.
- 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 ¾ of the scallions ¾ 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