Warm Turkey & Sweet Potato Salad
Submitted by fcdavis85
Warm turkey and sweet potato salad tossed in a creamy tarragon mustard dressing with peppery watercress and butter lettuce. A hearty, satisfying way to use leftover turkey.
YIELD
4 servingsPREP
25 minCOOK
25 minREADY
40 minThis warm salad brings together tender sweet potato chunks and diced turkey in a rich, creamy tarragon dressing that coats every bite. The whole-grain mustard and hot cream emulsion creates a velvety sauce with real bite, while a splash of white wine vinegar on the warm potatoes helps them absorb flavor from the inside out.
Peppery watercress and soft butter lettuce add freshness against the warm, hearty base. It’s a complete meal in a bowl, and one of the best ways to put leftover holiday turkey to work.
Kitchen Tips
- Toss the hot potatoes with vinegar immediately after draining. They absorb acid and seasoning best while still steaming.
- Whisk the hot cream into the mustard-egg mixture slowly to temper the egg without scrambling it.
- Fresh tarragon makes a noticeable difference here, but dried works. Add dried to the cream so it blooms in the heat; stir fresh in after to keep its brightness.
- Pat the watercress and lettuce completely dry so the dressing clings rather than slides off.
Variations
- Swap turkey for rotisserie chicken or pan-seared duck breast sliced thin.
- Add toasted pecans or walnuts for crunch.
- Stir in a handful of dried cranberries with the vinegar for a sweet-tart pop.
Ingredients
Directions
TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well and set aside.
Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove.
Remove from heat and whisk hot cream into the mustard/yolk mixture.
If using fresh tarragon, add it now.
Slowly whisk in 3 tablespoons oil. Set dressing aside.
Remove and discard any tough watercress stems and discolored leaves and place trimmed leaves in cold water.
Remove and discard dark green outer leaves and root tip of butter lettuce.
Separate lettuce leaves and wash with the watercress.
Remove from water, dry well and set aside.
TO PREPARE POTATO SALAD: Cut potatoes into 1-inch pieces.
Place in pot, cover with water, and place over high heat and cook until potatoes are soft.
Drain potatoes, place in a mixing bowl, pour the vinegar over, cover and let sit for 5 minutes.
Add the turkey to the potatoes in the bowl and mix well.
To serve, add watercress and lettuce to the bowl. Mix well and mound on plates.
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