Smoked Turkey and Potato Salad
- Ingredients
- 1 ½ lb. (750 g) small red Potatoes, washed
- ¾ lb. (350 g) Smoked Turkey slices, ¼ in/6 mm thick
- ½ cup (125 mL) chopped Red Pepper
- ½ cup (125 mL) chopped Green Pepper
- 1 cup (250 mL) diagonally sliced Celery
- 2/3 cup (175 mL) 1% Cottage Cheese
- 1/3 cup (75 mL) 1% Yogurt
- 2 tbsp. (30 mL) Dijon Mustard
- 2 cloves Garlic, sliced
- ½ tsp. (2 mL) Salt
- 1 tsp. (5 mL) Sugar
- ¼ tsp. (1 mL) Pepper
- ½ cup (125 mL) snipped fresh Dill leaves
- or 1 ¼ tsp. (7 mL) dried Dill
- sliced Black Olives (optional)
- Directions
- Cut potatoes in eighths, forming wedges and cook just until tender. Drain and cool in a large bowl. Cut turkey into ½ in. (1 cm) wide short strips and add with peppers, onions and celery to the potatoes. In a blender or food processor, purée cottage cheese, yogurt, mustard, garlic, salt, sugar and pepper. Pour the dressing over ingredients and toss to combine. Stir most of the dill into salad and garnish with remainder and olives, if desired. Cover and refrigerate at least 1 hour (or overnight) to blend flavours.
- Tip
- If dressing is too thick, thin with a little skim milk.
