If you’re not particularly fond of turkey meat, I assure you that cooked this way you will love it. In my house, I am often asked to make it again, and I myself find I’ve got a craving for it once more. So today I want to suggest you try this delicious turkey and potato salad to which I’ve also added peas and poppy seeds. A complete dish; a single preparation that always pleases everyone and requires nothing else. Lunch is served. Sweet treat and you’re done! The beauty of this dish is that it can be prepared in advance and enjoyed warm, at room temperature, or even cold. This makes it a perfect four-season recipe.
Other ideas with turkey:
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Turkey and Potato Salad
- 1.54 lbs turkey breast
- 2 cups water
- 2 cups dry white wine
- 3 leaves bay leaves
- 3.5 tbsp white wine vinegar
- 0.88 oz coarse salt
- 1.32 lbs potatoes (weight after peeling)
- 10.5 oz frozen peas
- 1 yellow onion (or white)
- 2 leaves sage
- poppy seeds (optional)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Bowl
- 1 Saucepan with lid
- 1 Skillet
- 1 Potato peeler
Preparation of the Turkey and Potato Salad
While the meat is cooking, deal with the peas and potatoes!
Put the water, wine, vinegar, bay leaves, and coarse salt in a large bowl and mix well until the salt is completely dissolved. Then immerse the meat, cover with plastic wrap, and let it marinate in the refrigerator for at least 8 hours (I usually leave it overnight).
After this time, transfer the meat and marinade to a saucepan, cover with a lid, and cook over low heat for about 2 hours (the liquid should barely simmer).
Once cooked, turn off the heat and let the turkey breast cool in the water (this way it will perfectly absorb all the flavors of the marinade). If you prepare this salad in summer and want to serve it cold, you can let the meat cool completely in its water.
Finally, shred the meat with your hands.
In a skillet, heat a few tablespoons of oil, then add the finely chopped onion. When it starts to sizzle, add the frozen peas, a couple of tablespoons of water, and a pinch of salt.
Cook them over high heat for about ten minutes, stirring often, then remove them from the skillet and set aside.
Meanwhile, peel the potatoes, wash them and cut them into cubes.
In the same skillet used for the peas, pour two tablespoons of oil and brown the potatoes along with the sage. Cook them until they are golden and crispy (they should not become mushy, mind you). Salt them only at the end, stir, and turn off the heat.
At this point, just mix all the ingredients.
In a salad bowl, put the shredded turkey, peas, and potatoes. Season with salt and black pepper to taste and drizzle with a little oil. Gently mix everything together.
Finally, transfer the turkey and potato salad onto a serving plate and sprinkle with poppy seeds, if desired. Enjoy! Paola
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