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 1 ratings.
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  • Portion size 4 to 6

Ingredients

  • 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
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Preparation

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>

Variations:
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

%RDI:

calcium 2 iron 10 vit A 4 vit C 38
folate 11
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