Roasted Potato and Turkey Salad

Scrub potatoes; prick 2 or 3 times with a fork. Place potatoes in a shallow baking pan; drizzle with the 2 tablespoons olive oil . Sprinkle with salt and first 1/2 teaspoon pepper. Bake in a 400 degree F. oven about 45 minutes or until potatoes are tender, stirring twice. Cool completely. Cut cooled potatoes into quarters.

For dressing, in a small bowl whisk together 1/3 cup olive oil , mustard, garlic,and 1/2 teaspoon pepper.

In a large bowl combine potatoes, turkey, bacon , onion, and parsley. Add dressing; toss gently to coat. Arrange greens on salad plates; spoon turkey mixture atop. Makes 6 main-dish servings.

Make-Ahead Tip:

Roast potatoes up to 24 hours in advance. Cut chilled potatoes into quarters. Prepare dressing up to 24 hours in advance; cover and chill.