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Jalapeño Tuna and Potato Salad




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




5 Yukon Gold potatoes (about 2 lb/1 kg)

•
Half red onion, thinly sliced

•
2 cans (each 6 oz/170 g) Chunk tuna, drained

•
1/3 cup (75 mL) Extra-virgin olive oil

•
1/4 cup (50 mL) Chopped fresh parsley

•
1/4 cup (50 mL) Wine vinegar

•
1 Jalapeño pepper, seeded and minced (or 1 tsp/5 mL hot pepper sauce)

•
1 tbsp (15 mL) Capers, minced

•
1/4 tsp (1 mL) Each salt and pepper


Recipe



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, jalapeño, capers, salt and pepper; pour over potato mixture and toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)

More Information


SUBSTITUTION: Substitute 2 tbsp (25 mL) minced pickled jalapeno peppers for the fresh jalapeño.

VARIATIONS:
Jalapeño Chicken and Potato Salad: Omit tuna; add 2 cooked boneless skinless chicken breasts, cubed.

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