Roasted Potato and Turkey Salad

This satisfying main-dish salad features roasted potatoes, leftover turkey, and bacon -- all tossed with a mustard-garlic dressing.

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1 users rated this recipe an average rating of 5.0
Makes:
6 servings
Prep:
25 mins
Roast:
45 mins 400°F
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Roasted Potato and Turkey Salad

Ingredients
12
tiny new potatoes (about 1 pound)
2
tablespoons olive oil
1/2
teaspoon salt
1/2
teaspoon pepper
1/3
cup olive oil
2
tablespoons Dijon-style mustard
4
cloves garlic, minced
1/2
teaspoon 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

Directions

  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.
  4. Make-Ahead Tip:
  5. Roast potatoes up to 24 hours in advance. Cut chilled potatoes into quarters. Prepare dressing up to 24 hours in advance; cover and chill.

Nutrition Facts

(Roasted Potato and Turkey Salad)
    Per serving:
  • 359 kcal cal.,
  • 20 g fat
  • (3 g sat. fat,
  • 63 mg chol.,
  • 422 mg sodium,
  • 20 g carb.,
  • 2 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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