5 Yukon Gold potatoes
1/2 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
2 tbsp pickled jalapeno pepper, minced
1 tbsp (15 mL) capers, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
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, jalapeno,capers, salt and pepper; pour over potato mixture and toss to coat. (Make-ahead: cover and refrigerate for up to 2 days.)
Substitution: Substitute 1 fresh jalapeno, seeded and minced for the 2 tbsp (25 mL) minced pickled jalapeno peppers
Jalapeno Chicken and Potato Salad: Omit tuna; add 2 cooked boneless skinless chicken breasts, cubed.
Jalapeno Salmon and Potato Salad: Omit tuna; add 2 cans (each 6.5 oz/184 g) sockeye salmon, drained.