French Summer Salad

  • 3 diced potatoes, skins on
  • Chicken stock (enough to cover potatoes)
  • 8 oz. smoked turkey, shredded
  • 1 10-oz. package petite peas, blanched slightly
  • 1 large carrot, cleaned, grated
  • 1 small red onion, very thinly sliced
  • 1 teaspoon tarragon
  • 1/2 cup sour cream
  • 1/4 cup garlic mustard
  • 1/2 teaspoon freshly ground pepper
  • Salt to taste
  • 3 tablespoons apple brandy
  • Spinach leaves, freshly washed and dried

Poach the potatoes in the chicken stock until soft.

Combine the potatoes, turkey, peas, onions, salt and pepper.

Mix the tarragon, sour cream, garlic mustard and brandy. Toss with the potato salad and place the mixture on spinach leaves. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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