Potato salad steps up its game in this hearty recipe, with flaky tuna, red onions, tomatoes and roasted jalapeño peppers.
What You Need
Original recipe yields 8 servings
1 can (7 oz.) chunk light tuna in water, drained, flaked
1/2 cup chopped red onion s
1/3 cup KRAFT Classic Ranch Dressing
1 tsp. dried Mexican oregano
1/2 tsp. black pepper
4 jalapeño pepper s, roasted, peeled, seeded, deveined and sliced
1 lb. warm cooked new potatoes, quartered
1-1/2 cups shredded romaine lettuce
2 plum tomatoes, quartered
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Let's 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.
Since the skins of new potatoes are tender, they do not need to be removed prior to cooking or eating the potatoes.
Substitute 2 poblano peppers, roasted, peeled, seeded, deveined and cut into strips for the jalapeños.
Substitute 2 drained 5-oz. cans tuna for the 7-oz. can.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.