Jalapeno and Tuna Potato Salad

Jalapeno and Tuna Potato Salad 150 Image by: Jalapeno and Tuna Potato Salad 150 Author: Canadian Living

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

  • 5 Yukon Gold potatoes
  • 1/2 red onion thinly sliced
  • 2 cans 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 tablespoon caper minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

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
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Jalapeno and Tuna Potato Salad

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