Slices of tender turkey meat complemented by rich, creamy potato salad.
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Place potatoes in a steamer placed over a saucepan of boiling water for 5-6 mins until tender. When cool enough to handle, peel and thickly slice. Blanch peas in a large saucepan of boiling water for 1 min. Drain, refresh under cold water, drain again.
Dressing: Whisk all ingredients together until smooth. Season with salt and pepper to taste.
Combine potatoes, peas, your leftover meat, and herbs on a platter. Drizzle over dressing and season with black pepper to serve.