Potato Club Salad

Name: Potato Club Salad
Yield: 6 servings
Ingredients: 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; Salt; 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

Lunch
Salads

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

Yields 6 servings

Ingredients

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
Salt
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

READY FOR REWARDS?

Preparation

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.