CONTEST SALAD: French Summer Salad

FRENCH SUMMER SALAD
Adapted by BumbleBeeBoogie

3 diced potatoes, skins on
1 can chicken broth
8 ounces smoked turkey, shredded
1 10-ounce. Package frozen petite peas, blanched slightly
1 large carrot, cleaned, grated
1 small purple onion, thinly sliced
1 teaspoon fresh. tarragon
1/2 cup sour cream
1/4 cup Calvert's Cedar Street garlic mustard
1/2 teaspoon. freshly ground black pepper
salt to taste
3 tablespoons Calvados (apple brandy)
spinach leaves, freshly washed and dried

Poach the potatoes in chicken broth until they are crunchy, not soft; drain and cool.

In a large bowl, combine the potatoes, turkey, peas, carrots, onions, salt and pepper.

In a small bowl, whisk together the tarragon, sour cream, mustard and Calvados. Combine the dressing with the potato mixture. Spoon the salad over the spinach leaves to serve. Serves: 4