Roasted Potato and Turkey Salad

Roasted Potato and Turkey Salad


  • 12 tiny new potatoes (about 1 lb.)
  • 1 lb. fully cooked turkey, cut inot bite-size strips (3 cups)
  • 2 Tbsp. olive oil
  • 4 slices bacon, crisp cooked, drained and crumbled
  • 1/2 tsp. salt
  • 1 small red onion, sliced and separated into rings
  • 1/2 tsp. pepper
  • 1/4 Cup snipped parsley
  • 1/2 Cup Ott's Creamy Italian Dressing
  • 6 Cups torn mixed greens, such as romaine, spinach and leaf lettuce


Scrub potatoes. Prick 2 or 3 times with a fork and place in a shallow baking pan. Drizzle with the olive oil. Sprinkle with salt and pepper. Bake in a 400 degree oven about 45 minutes or until potatoes are tender, stirring twice. Cool completely. Cut cooled potatoes into quarters. In a large bowl combine potatoes, turkey, bacon, onion, and parsley. Add Ott's Creamy Italian Dressing. Toss gently to coat. Arrange greens on salad plates. Spoon turkey mixture on top. Serve.

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