Festive Potato Salad
|Turkey breasts||1 Ounce|
|White button mushrooms||14 Ounce|
|Lemon juice||2 Tablespoon|
|Peanut oil||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Single cream||2 Tablespoon|
|White wine||1⁄2 Cup (8 tbs)|
|Walnuts||12 , coarsely chopped|
Put the turkey breasts on to a small plate, cover and micro wave on HIGH for 3 minutes.
Rinse the potatoes under cold running water, prick with a fork and place in the microwave oven on a double layer of kitchen paper.
Microwave on HIGH for 10 minutes until tender.
Drain the turkey breasts over a bowl and reserve the liquid.
Slice the turkey breasts into fine strips.
Rinse the celery, divide into stalks and slice into fine strips.
Wipe the mushrooms over with a damp cloth or kitchen paper and cut into thin slices.
Pour the lemon juice over.
Rinse the lettuce leaves, pat dry on kitchen paper and line a serving dish with them.
Mix together the egg yolk, mustard, salt and pepper.
Add the peanut oil and olive oil drop by drop, whisking constantly with an electric egg-beater until a thick mayonnaise is obtained.
Beat in the vinegar and cream.
When the potatoes are cooked, peel and slice into rounds.
Add the white wine to the bowl containing the turkey cooking liquid.
Add salt and pepper to taste.
Microwave on HIGH for 2 minutes.
Pour over the potatoes.
Mix together the potatoes, celery, turkey breast slices, mushrooms, walnuts and mayonnaise.
Spoon carefully on top of the lettuce leaves .