Roasted Potato and Turkey Salad
A mustard-garlic dressing tops this potato and turkey salad.Source: Better Homes and Gardens
12 tiny new potatoes (about
1 pound)
2 tablespoons olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup olive oil
2 tablespoons. Dijon-style mustard
4 cloves garlic, minced
1/2 tsp. pepper
1 pound fully cooked turkey, cut into strips (3 cups)
4 slices bacon or turkey bacon, crisp-cooked, drained and crumbled
1 small red onion, sliced and separated into rings
1/4 cup snipped Italian parsley
6 cups torn mixed greens, such as romaine, spinach or leaf lettuce
1. Scrub potatoes; prick 2 or 3 times with a fork. Place potatoes in a
shallow baking pan; drizzle with the 2 tablespoons olive oil. Sprinkle
with salt and first 1/2 teaspoon pepper. Bake in a 400 degree F. oven
about 45 minutes or until potatoes are tender, stirring twice. Cool completely.
Cut cooled potatoes into quarters.
2. For dressing, in a small
bowl whisk together 1/3 cup olive oil, mustard, garlic,and 1/2 teaspoon
pepper.
3. In a large bowl combine
potatoes, turkey, bacon, onion, and parsley. Add dressing; toss gently
to coat. Arrange greens on salad plates; spoon turkey mixture atop. Makes
6 main-dish servings.
Make-Ahead Tip: Roast potatoes up to 24 hours in advance. Cut chilled potatoes into quarters. Prepare dressing up to 24 hours in advance; cover and chill.
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