TURKEY AND CRANBERRY POTATO SALAD


10 MINUTES

PREPARATION TIME

20 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

2 cups cooked Ingham’s turkey
16 small potatoes, sliced
½ cup aioli
¼ cup fresh lemon juice
½ cup walnuts, chopped
½ cup dried cranberries, chopped
1 bunch dill, chopped
¼ cup salami pieces, fried until crisp
sea salt and black pepper
2 cups baby rocket leaves
3 radishes, finely sliced



METHOD

1 Shred the turkey meat, then set aside. Steam the potatoes until just tender, then set aside on a tray for 5 minutes, until dry to touch. Toss gently with the aioli and lemon juice, then allow to cool completely.
2 Mix the potatoes, turkey, walnuts, cranberries, dill and salami pieces, then season with salt and pepper. Toss with the rocket and radishes, then serve.



’For information for the safe handling of leftovers please visit http://www.safefood.qld.gov.au, search ‘leftovers’ and follow link to ‘Your Food Safety Guide for parties and BBQs’.’



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