Balsamic Turkey Potato Salad
- 4 tbsp (60 mL) white balsamic vinegar, divided
- 1 tbsp (15 mL) chopped capers
- 2 cloves garlic, minced
- 3 tbsp (45 mL) chopped fresh oregano, divided
- 1 boneless skinless Ontario turkey breast (about 1 1/2 lb/750 g)
- 4 yellow fleshed potatoes, scrubbed (about 2 lb/1 kg)
- 2 tbsp (30 mL) chopped fresh parsley, divided
- 1/4 cup (60 mL) extra virgin olive oil, divided
- 2 tsp (10 mL) Dijon mustard
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) fresh ground pepper
- Half red bell pepper, julienned
- 1/4 cup (60 mL) sliced green or black pitted olives (optional)
In a large shallow dish, combine 2 tbsp (30 mL) of the vinegar, capers, garlic and 1 tbsp (15 mL) of the oregano. Add turkey breast and turn to coat evenly. Let stand for at least 15 minutes or cover and refrigerate for up to 4 hours.
Meanwhile, cut each potato into 6 to 8 wedges and place in a bowl. Toss with 1 tbsp (15 mL) of the parsley and half of the oil. Place on greased grill over medium heat for about 15 minutes, turning occasionally until tender and crisp. Remove to a platter.
Add turkey breast to grill for 5 minutes. Reduce heat to medium and grill for about 15 minutes, turning twice or until juices run clear and no longer pink inside. Remove to cutting board. Let stand for 5 minutes. Slice thinly and add to potatoes.
Dressing: In a small bowl, whisk together remaining vinegar, oregano, parsley, oil, mustard, salt and ground pepper. Pour over potato and turkey mixture. Add red pepper and if using, sprinkle with olives before serving.
Tip: For a creamy version of this dressing simply whisk in 2 tbsp (30 mL) plain Greek yogurt.
This salad can be made up to 2 days ahead. The garlic and vinegar flavour will increase as it sits.