salads on this site and the bulk of them are best made the night before. Perhaps a reflection of how much cooking happens late at night when the kids and the sun have gone down. This turkey potato version is no different. Roasting the turkey breast yourself is optional, as you could easily pick up a rotisserie chicken already cooked. As the salad marinates overnight, it tastes even better the next day although it could be served warm as well. Cool from the fridge it will make any heat wave bearable.
Potato Turkey Salad
adapted from My Recipes
Note: If starting with uncooked turkey breast, roast in oven for approx 45min until cooked through. I cook mine on a bed of chopped onions, with a sprinkle of salt/pepper and thyme on top. Once cool, remove from bone and chop into bite size pieces.
- 1lb purple/white potatoes (about 5), peeled and chopped
- 2 cups fennel, chopped
- 2 cups chopped skinless, boneless turkey or chicken breast (see notes below)
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped red onion
- 2 tablespoons extra-virgin olive oil
- 3 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 2 Tbsp fresh parsley
- 1 tsp salt & pepper
In a large pot, place potatoes and fill with water. Bring to a boil and cook about 10-15min until potatoes are just cooked through. Drain and toss in a large bowl with peppers and fennel.
In a blender, mix onion, oil, lemon juice, parsley, salt and pepper. Pour over vegetables and mix. Add turkey and top with fennel fronds if desired. Tastes best after sitting for an hour or longer. Enjoy!