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Salads & sides

Ranch Tuna and Potato Salad with Roasted Jalapenos

Ranch Tuna and Potato Salad with Roasted Jalapenos recipe
photo by:kraft
Potato salad steps up its game in this hearty recipe, with flaky tuna, red onions, tomatoes and roasted jalapeño peppers.
time
prep:
15 min
total:
15 min
servings
total:
8 servings, 1/2 cup each

What You Need

1
can   (7 oz.) chunk light tuna in water, drained, flaked
1/2
cup   chopped red onions
1/3
cup  KRAFT Classic Ranch Dressing
1
tsp.  dried Mexican oregano
1/2
tsp.  black pepper
4
 jalapeño peppers, roasted, peeled, seeded, deveined and sliced
1
lb.  warm cooked new potatoes, quartered
1-1/2
cups   shredded romaine lettuce
2
 plum tomatoes, quartered

Make It

COMBINE first 5 ingredients in medium bowl. Stir in jalapeño peppers.

ADD warm potatoes; gently stir to combine. Cool.

PLACE lettuce on platter; top with potato mixture and tomatoes.

Kraft Kitchens Tips

Food Facts
Since the skins of new potatoes are tender, they do not need to be removed prior to cooking or eating the potatoes.
Substitute
Substitute 2 poblano peppers, roasted, peeled, seeded, deveined and cut into strips for the jalapeños.
Substitute
Substitute 2 drained 5-oz. cans tuna for the 7-oz. can.
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RecipeDetail
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