Color Scheme

Subscribe now

Jalapenos add extra spice to potato salad

Linda Gassenheimer Knight Ridder

Celebrate summer with a sparkling burger. Fresh tuna is seasoned with corn relish and scallions for a deliciously different meal in a bun.

On a recent trip to San Antonio, I found Texans use peppers to add flavor without too much heat; I was served chili peppers in everything — even at breakfast! This jalapeno-flavored potato salad has spice and flavor. It can be served hot or cold for a quick summer meal.

While the potatoes boil, stir together the dressing so it’s ready for the hot potatoes — they will absorb the dressing flavors better. Much of the peppers’ heat comes from the seeds, so remove them for a mildly spicy touch.

Jalapeno Potato Salad

3/4 pound red potatoes

1 1/2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon canola oil

2 medium-size jalapeno peppers, seeded and chopped (2 tablespoons)

2 scallions, thinly sliced

Salt and freshly ground pepper

Wash potatoes (do not peel) and cut into 1-inch cubes. Place in a saucepan and add cold water to cover. Bring water to a boil, cover and simmer until cubes are cooked through, 10 to 12 minutes. Meanwhile, mix vinegar, mustard and oil in a serving bowl. Add jalapenos and scallions. Drain potatoes and add to bowl. Add salt and pepper to taste. Toss well, making sure potatoes are covered with sauce.

Yield: 2 servings

Nutrition per serving: 213 calories, 7.4 grams fat, (1 gram saturated, 31 percent fat calories), 4.6 grams protein, 34.1 grams carbohydrate, no cholesterol, 3.3 grams dietary fiber, 179 milligrams sodium.

Texas Tuna Burgers

2 hamburger rolls

3/4 pound fresh tuna

2 scallions, thinly sliced

1/4 cup corn relish

1/4 teaspoon freshly ground pepper

Salt

1 egg white

Vegetable oil spray

Split hamburger rolls in half and toast in toaster oven or under broiler until golden. Set aside. Coarsely chop tuna by hand. Add scallions, corn relish, pepper and salt to taste. Mix in egg white and form into 2 patties. Coat a medium-sized nonstick skillet with vegetable spray and heat over medium-high heat. Cook tuna burgers 5 minutes. Turn and cook another 3 minutes. Serve on rolls.

Yield: 2 servings

Nutrition per serving: 376 calories, 5.5 grams fat (1.1 grams saturated, 13 percent fat calories), 45.6 grams protein, 33.7 grams carbohydrate, 78 milligrams cholesterol, 2 grams dietary fiber, 554 milligrams sodium.