Tuesday, 25 June 2013

Potato Turkey Salad

Living in a century old home has its perks.  The baseboards are high and the ceilings are higher.  The windows are large, many with stained glass and come in shapes and sizes no longer made.  The floors creak and our doors squeak, making any attempts to sneak up on someone impossible.  We have character in every room which is necessary given the lack of decorating skills I posses. Our yard is large, as they were back in time and the trees in the neighbourhood are very mature.  Air conditioning, however, is not standard issue in these old homes.  Yes, it could be added, but in a home that has needed a new roof, new porch and many other minor renovations, the AC has been ignored.

Most of the year, this is not a big issue but the first heat wave the of the summer is a quick reminder of how inconvenient a hot house is.  We have owned homes in the past with AC, which likely makes living without just that much harder.  Most people would complain about trying to fall asleep in the heat. Some would say how hard it is to clean the house or entertain the kids. Me?  I'm here to complain about how it affects my cooking (you knew that was coming, right?)
Stop by house after 9pm on a summer night and you'll undoubtedly find something in my oven roasting or on the stove top bubbling.  There are a ridiculous amount of 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!

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