Roasted Potato and Turkey Salad Recipe

12 tiny new potatoes (about 1 lb)
2 Tbs olive oil
1/2 tsp salt
1/2 tsp pepper
1/3 cup olive oil
2 Tbs Dijon-style mustard
4 cloves garlic, minced
1/2 tsp pepper
1 lb fully cooked turkey, cut into bite-sized strips (3 cups)
4 slices bacon or turkey bacon, crisp-cooked, drained and crumbled
1 small red onion, sliced and separated into rings
1/4 cup snipped Italian parsley

Scrub potatoes; prick 2 or 3 times with a fork. Place potatoes in a shallow baking pan; drizzle with the 2 Tbs olive oil. Sprinkle with the salt and the first 1/2 tsp pepper. Bake in a 400 degree 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 the oil, mustard, garlic and pepper.

In a large bowl, combine potatoes, turkey, bacon, onion and parsley. Add dressing and toss gently to coat.