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| | Turkey Breast & Potato Salad
4 large potatoes
Scant 1 cup of chicken broth
1/8 teaspoon of pepper
2 red onion, thinly sliced
2 ripe avocados
3 to 4 tablespoons of white wine vinegar
2 tablespoons of sunflower oil
10 ounces of smoked turkey breast, diced
1/2 to 1 teaspoon of seasoning salt
2 tablespoons of chopped fresh dill for garnish
Place potatoes in saucepan, cover with water and bring to a boil. Cover and cook for 30 minutes or until done.
Place chicken broth in separate saucepan and bring to a boil.
Drain cooked potatoes and rinse with cold water, peel and dice. Add hot broth and pepper to diced potatoes. Add slice onions, avocados, vinegar and oil.
Stir turkey breast and seasoning salt into potato salad. Sprinkle with chopped dill and serve. Serves 4 |
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