Ingredients

• 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

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.

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.