Jalape�o 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)
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Half red onion, thinly sliced
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2 cans (each 6 oz/170 g) Chunk tuna, drained
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1/3 cup (75 mL) Extra-virgin olive oil
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1/4 cup (50 mL) Chopped fresh parsley
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1/4 cup (50 mL) Wine vinegar
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1 Jalape�o pepper, seeded and minced (or 1 tsp/5 mL hot pepper sauce)
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1 tbsp (15 mL) Capers, minced
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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, jalape�o, 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 jalape�o.
VARIATIONS:
Jalape�o Chicken and Potato Salad: Omit tuna; add 2 cooked boneless skinless chicken breasts, cubed.
Jalape�o Salmon and Potato Salad: Omit tuna; add 2 cans (each 6.5 oz/184 g) sockeye salmon, drained.
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