Ingredients:

  • 2 lbs Yukon Gold potatoes
  • 4 oz smoked turkey, finely diced
  • 1/2 cup low-sodium beef or vegetable broth
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp granulated sugar
  • 3 tbsp neutral oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp red onion, minced very fine

Instructions:

  1. Place the potatoes in a pot of cold salted water, bring to a boil, and simmer until fork-tender but still holding their shape. Drain immediately, peel the skins if desired, and slice into 1/4-inch rounds while still steaming.
  2. In a small skillet over medium heat, sauté 4 oz diced smoked turkey until the edges are crisp. Stir in 2 tbsp minced red onion for the last 60 seconds until translucent and fragrant.
  3. Whisk 1/2 cup broth, 3 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper directly into the skillet with the turkey. Bring the mixture to a light simmer for 2 minutes.
  4. Remove the skillet from heat and whisk in 3 tbsp neutral oil to create a cohesive emulsion.
  5. Transfer the hot sliced potatoes to a large mixing bowl and immediately pour the simmering dressing over them.
  6. Gently fold the mixture using a rubber spatula to avoid breaking the slices, then let the salad sit for 15-20 minutes to allow the potatoes to absorb the liquid.