So I served it to them and it was a hit. It is like a potato salad layered with roast turkey slices. I loved it.
We had a simple salad with it, it was a lovely light lunch packed full of flavour.
8 spring onions, finely chopped
1 tablespoon chopped parsley
1/2 cup Thomy mayonnaise
2 tablespoons sour cream
1 teaspoon curry powder
350g sliced roast turkey
Peel potatoes, cut into small cubes. Place in cold salted water, bring to the boil, cook for 5-10 minutes until the potatoes are tender. Drain, cool.
In a large bowl add the potatoes, spring onions and parsley. Don't mix it yet.
In a small bowl add the mayonnaise, sour cream and curry powder, mix to combine. Add it to the potato mix. Gently mix the mayonnaise into the potatoes. Check for seasoning, add salt and pepper, if needed.
I use a 18cm spring form cake tin. Line the base with baking paper.
Arrange one-third of the turkey slices, slightly overlapping to cover the base of the tin. Spread half of the potato mix over the top. Press down slightly.
Arrange another layer of turkey slices over the potato. Top with the remaining potato, then remaining turkey. Press down slightly.
Refrigerate, covered for 1 hour.
Cut into wedges, serve with a salad.
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