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.
- Portion size 6 servings
Ingredients
Method
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.)
Nutritional facts <b>PER SERVING:</b> about
- Sodium 547 mg
- Protein 14 g
- Calories 273.0
- Total fat 12 g
- Cholesterol 13 mg
- Total carbohydrate 27 g
%RDI
- Iron 10.0
- Folate 11.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 38.0
