Jalape?una and 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.
Servings: 6
Ingredients:
| Nutritional Info | |
| PER SERVING: about | - |
| cal | 273 |
| pro | 14 g |
| total fat | 12 g |
| sat.fat | 2 g |
| carb | 27 g |
| fibre | 2 g |
| chol | 13 mg |
| sodium | 547 mg |
| %RDI: 2% calcium | - |
| iron | 10% |
| vit A | 4% |
| vit C | 38% |
| folate | 11% |
Suggested Recipes
-
5 Yukon Gold potatoes
1/2 red onion, thinly sliced
2 cans (each 6 oz/170 g) chunk tuna, drained
1/3 cup extra virgin olive oil
1/4 cup chopped fresh parsley
1/4 cup wine vinegar
1 jalapeño pepper, seeded and minced
1 tbsp capers, minced
1/4 tsp salt
1/4 tsp pepper
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
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Substitution: Substitute 2 tbsp (25 mL) minced pickled jalapeno peppers for the fresh jalape?
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.
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