Ingredients
Method
Preparation
- Place the halved potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool slightly.
- In a bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, honey, salt, and pepper to create the vinaigrette.
- In a large bowl, combine the warm potatoes and diced turkey. Pour the vinaigrette over the warm salad and toss to combine.
- Garnish with chopped parsley and serve warm or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To serve again, gently reheat on the stove or in the microwave until warmed through. For a creamier salad, consider adding Greek yogurt or sour cream to the vinaigrette. You can also add green onions or diced bell peppers for extra flavor.