The classic club sandwich gets magically transformed into a luscious potato salad. The creamy dressing highlights the tender potatoes and terrific flavours.
- Prep: 20 min
- Cooking: 20 min
- Refrigeration: 30 min
- 8 large round red or white potatoes
- 1 1/4 cups (310 mL) 10% half-and-half cream
- 3/4 cup (180 mL) drained plain yogurt
- 2 tbsp (30 mL) Dijon or grainy mustard
- Pepper to taste
- 1/3 cup (80 mL) red wine vinegar or white wine vinegar
- 2 slices bacon cooked crisp, crumbled
- 4 oz (125 g) deli smoked turkey chopped
- 2 large tomatoes chopped
- 8 cups (2 L) torn Romaine or leaf lettuce
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Scrub potatoes and cut into 1 1/2 -inch (4 cm) cubes. Place in a pot with enough cold water to cover. Bring to a boil and season water with salt. Reduce heat and simmer for 10 to 15 min or until fork tender. Drain and transfer to large bowl. Let cool for 5 min.
Meanwhile, in bowl, whisk together cream, yogurt, mustard, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper. Gradually whisk in vinegar. Stir in bacon. Let stand for at least 10 min or until thickened. Pour half of dressing over hot potatoes and toss gently to coat.
Cover and refrigerate remaining dressing. Refrigerate salad, uncovered, until cooled to room temperature, about 30 min or cover and refrigerate for up to 1 day. Pour remaining dressing over potatoes and add turkey and tomatoes. Toss gently to coat. Season to taste with salt and pepper. Serve on a bed of lettuce.
To save time, buy pre-cooked real bacon strips or bits. Crisp according to package directions and crumble if necessary before adding to dressing.
Choose round potatoes that are good for boiling. Oblong baking potatoes tend to crumble in salads
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 188 mg|
|Vitamin B6:||68 %|
|Vitamin C:||184 %|