Festive Potato Salad Recipe
Hello dear, are you looking for Festive Potato Salad recipe? Your opinion about healthy dishes may change after trying this High Protein Festive Potato Salad recipe. It is an European specialty, eaten as an Appetizer. Dish up this Festive Potato Salad for a meal today and see it simply vanish.
Ingredients
1 oz turkey breasts
4 large firm potatoes
1 small celery heart
14 oz white button mushrooms
2 tbsp lemon juice
Few lettuce leaves
1 egg yolk
1 tsp mustard
Salt
Pepper
1/2 cup peanut oil
1/4 cup olive oil
3 tbsp vinegar
2 tbsp light (single) cream
1/2 cup white wine
12 coarsely chopped walnuts
Directions
Put the turkey breasts on to a small plate, cover and micro wave on HIGH for 3 minutes.
Rinse the potatoes under cold running water, prick with a fork and place in the microwave oven on a double layer of kitchen paper.
Microwave on HIGH for 10 minutes until tender.
Drain the turkey breasts over a bowl and reserve the liquid.
Slice the turkey breasts into fine strips.
Rinse the celery, divide into stalks and slice into fine strips.
Wipe the mushrooms over with a damp cloth or kitchen paper and cut into thin slices.
Pour the lemon juice over.
Rinse the lettuce leaves, pat dry on kitchen paper and line a serving dish with them.
Mix together the egg yolk, mustard, salt and pepper.
Add the peanut oil and olive oil drop by drop, whisking constantly with an electric egg-beater until a thick mayonnaise is obtained.
Beat in the vinegar and cream.
When the potatoes are cooked, peel and slice into rounds.
Add the white wine to the bowl containing the turkey cooking liquid.
Add salt and pepper to taste.
Microwave on HIGH for 2 minutes.
Pour over the potatoes.
Mix together the potatoes, celery, turkey breast slices, mushrooms, walnuts and mayonnaise.
Spoon carefully on top of the lettuce leaves .
Rinse the potatoes under cold running water, prick with a fork and place in the microwave oven on a double layer of kitchen paper.
Microwave on HIGH for 10 minutes until tender.
Drain the turkey breasts over a bowl and reserve the liquid.
Slice the turkey breasts into fine strips.
Rinse the celery, divide into stalks and slice into fine strips.
Wipe the mushrooms over with a damp cloth or kitchen paper and cut into thin slices.
Pour the lemon juice over.
Rinse the lettuce leaves, pat dry on kitchen paper and line a serving dish with them.
Mix together the egg yolk, mustard, salt and pepper.
Add the peanut oil and olive oil drop by drop, whisking constantly with an electric egg-beater until a thick mayonnaise is obtained.
Beat in the vinegar and cream.
When the potatoes are cooked, peel and slice into rounds.
Add the white wine to the bowl containing the turkey cooking liquid.
Add salt and pepper to taste.
Microwave on HIGH for 2 minutes.
Pour over the potatoes.
Mix together the potatoes, celery, turkey breast slices, mushrooms, walnuts and mayonnaise.
Spoon carefully on top of the lettuce leaves .
