Roasted Potato and Turkey Salad
Roast the potatoes and whisk the dressing ahead, then arrange the salad before serving.

12 tiny new potatoes (about 1 pound)
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup olive oil
2 Tbsp. Dijon-style mustard
4 cloves garlic, minced
1/2 tsp. pepper
1 pound fully cooked turkey, cut into strips (3 cups)
4 slices bacon or turkey bacon, crisp-cooked, drained and crumbled
1 small red onion, sliced and separated into rings
1/4 cup snipped Italian parsley
6 cups torn mixed greens, such as romaine, spinach or leaf lettuce

Scrub potatoes; prick 2 or 3 times with a fork. Place potatoes in a shallow baking pan; drizzle with the 2 tablespoons olive oil. Sprinkle with salt and first 1/2 teaspoon pepper. Bake in a 400 degree F. oven about 45 minutes or until potatoes are tender, stirring twice. Cool completely. Cut cooled potatoes into quarters. For dressing, in a small bowl whisk together 1/3 cup olive oil, mustard, garlic, and 1/2 teaspoon pepper. In a large bowl combine potatoes, turkey, bacon, onion, and parsley. Add dressing; toss gently to coat. Arrange greens on salad plates; spoon turkey mixture atop. Makes 6 main-dish servings. Make Ahead Tip: Bake potatoes up to 24 hours in advance. Cut chilled potatoes into quarters. Prepare dressing up to 24 hours in advance; cover and chill.