You may as well make extra use of the oven while you're roasting
the turkey, so pop your spuds in at the same time and they'll have
cooled down to just the right temperature by the time you serve
this tangy salad.
1 kgchat potatoes, halved, or larger ones quarteredFinelygrated rind of 1 lemon and juice of 2100 mlolive oil1garlic head, halved2leeks, thinly sliced30 mldry white wine1 tbspDijon mustard1 tbspred wine vinegar40 gmsour cream¾ cup eachcoarsely chopped flat-leaf parsley and mint
Combine potato, lemon rind and 30ml oil in a bowl, season to taste, toss to coat, then spread in a roasting pan. Add garlic, cut-side up, place in 200C oven with turkey and roast potato and garlic until browned and very tender (1¼-1½ hours for potato, 30-40 minutes for garlic). Place potatoes in a large bowl and set aside. Squeeze garlic from skins and add to potato.
While potato is cooking, heat 20ml olive oil in a frying pan over medium-high heat, add leek and sauté until tender (3-4 minutes), then add wine and half the lemon juice and simmer until liquid is completely reduced (1-2 minutes). Add to potato and set aside to cool to room temperature.
Whisk mustard, vinegar and remaining lemon juice in a bowl to combine. Add remaining oil in a thin stream while whisking until incorporated, then whisk in sour cream.
To serve, toss potato and leek mixture with salad cream to coat, add herbs and toss to combine, then serve with turkey and other side dishes.