Warm Turkey and Roasted Potato Salad

Culinary Setting
Meal Type
Cooked Turkey, Turkey Bacon


6-1/2 lbs red skinned new potatoes, scrubbed and cut in qters

1/2 c olive oil

2 tsp salt

4 tsp black pepper, coarsely ground

2 lbs TURKEY BACON, diced

1/2 c Dijon mustard

1-1/3 c red wine vinegar

1 c olive oil

1 c fresh parsley, chopped

2 c sweet red onion, chopped fine

4 lbs PULLED TURKEY, 3/4-inch dice

40 Leaves leaf lettuce, washed and dried

100 Slices tomato

40 Sprigs watercress sprigs


Preheat oven to 400 degrees F. Toss potatoes with 1/2 cup oil, salt and pepper. Spread in a single layer on a foil-lined sheet pan and roast until browned and tender, about 1 hour. Stir once during cooking.

Saute bacon until crisp and drain on paper towels. Break into pieces and set aside. Discard fat.

In a bowl, whisk vinegar into mustard thoroughly. Whisking constantly, add oil in a steady stream. Stir in parsley and onion.

When potatoes are done, remove them from the oven, transfer to a bowl and pour dressing over the cooked potatoes. Let stand until potatoes have cooled slightly.

Meanwhile, heat turkey covered in a steamer. Add to potatoes along with bacon pieces. Toss together.

Serve immediately on plates lined with 2 lettuce leaves and a ring of tomato slices. Garnish with 2 watercress sprigs.

Nutrition Facts

Total Calories 550

Calories from Fat 270

Total Fat 30 g

% Daily Total Fat 46

Saturated Fat 7 g

% Daily Saturated Fat 35

Cholesterol 130 g

% Daily Cholesterol 43

Sodium 1020 mg

% Daily Sodium 43

Total Carbohydrates 31 g

% Daily Total Carbohydrates 10

Dietary Fiber 4 g

% Daily Dietary Fiber 16

Sugars 5 g

Protein 38 g

% Daily Protein 45

% Daily Vitamin C 80

% Daily Calcium 10

% Daily Iron 25