Smoked Turkey Potato And Green Bean Salad
|Small red potatoes||1 Pound|
|Canned low sodium chicken broth||1⁄2 Cup (8 tbs) (Undiluted)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Green beans||1⁄2 Pound, sliced into 3/4-inch pieces|
|Smoked turkey||3⁄4 Pound, sliced into 1- x 1/4- x 1/4-inch strips|
|Sweet red pepper||1 Cup (16 tbs), sliced into 1- x 1/4- x 1/4-inch strips|
|Diagonally sliced celery||3⁄4 Cup (12 tbs)|
|Diced purple onion||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
Cook potatoes in boiling water ro cover until almost render (about 12 minutes); drain, reserving water, and set aside.
Combine chicken broth and next 7 ingredients in a small bowl; stir well.
Place mushrooms in a large bowl; add chicken broth mixture, and toss to combine.
Bring reserved water to a boil; add green beans, and cook 3 minutes or until crisp-tender.
Drain and set aside.
Cur potatoes into quarters, and add to mushroom mixture.
Stir in beans, turkey, sweet red pepper, celery, and onion.