Tested till perfect Jalapeno and Tuna Potato Salad
Jalapeno and Tuna Potato Salad
Photography by Matthew Kimura

Jalapeno and Tuna Potato Salad

Excellent served warm or cool, this main-course salad is a piquant addition to a summer picnic supper. Add an extra jalape?f you really want to turn up the heat.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 5 5Yukon Gold potatoYukon Gold potatoes
  • 1/2 1/2red onionred onions, thinly sliced
  • 2 cans (each 6 oz/170 g) 2cans (each 6 oz/170 g)chunk tuna, drained
  • 1/3 cup 1/3cupextra virgin olive oil
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1/4 cup 1/4cupwine vinegar
  • 1 1jalapeño pepperjalapeño peppers, seeded and minced
  • 1 tbsp 1tbspcapercapers, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
To change the number of servings, enter the number, then press "calculate". or reset


In large pot of boiling salted water, cover and cook potatoes until tender, about 25 minutes. Drain and let cool. Peel and cut into 1-inch (2.5 cm) cubes.

In large bowl, combine potatoes, onion and tuna. In small bowl, whisk together oil, parsley, vinegar, jalape?capers, salt and pepper; pour over potato mixture and toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)

Additional information :

Substitution: Substitute 2 tbsp (25 mL) minced pickled jalapeno peppers for the fresh jalape?lt;/p>

Jalape?hicken and Potato Salad: Omit tuna; add 2 cooked boneless skinless chicken breasts, cubed.

Jalape?almon and Potato Salad: Omit tuna; add 2 cans (each 6.5 oz/184 g) sockeye salmon, drained.

Nutritional Information PER SERVING: about

cal 273 pro 14g total fat 12g sat.fat 2g
carb 27g fibre 2g chol 13mg sodium 547mg


calcium 2 iron 10 vit A 4 vit C 38
folate 11
All rights reserved. TVA Group Inc. 2015