Serves 2
249 cal · 20 min
Turkey Potato Salad
Recipe GLPR87851f25c2278a
A light and satisfying salad combining tender cooked turkey with diced potatoes, fresh vegetables, and a creamy mustard-mayo dressing. Perfect for a wholesome lunch or light dinner.
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Ingredients
6 ounces cooked turkey, diced
1 cup cooked potato, peeled and diced
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1 tablespoon onion, chopped
2 tablespoons mayonnaise
1/4 teaspoon prepared mustard
1/8 teaspoon salt
Directions
Wash your hands thoroughly with soap and warm water before handling the ingredients.
In a large mixing bowl, combine the cooked diced turkey, diced potato, chopped celery, chopped green bell pepper, and chopped onion. Gently toss to distribute the ingredients evenly.
In a small bowl, whisk together the mayonnaise, prepared mustard, and salt until well blended.
Pour the dressing over the turkey and vegetable mixture, and gently fold everything together until the ingredients are lightly coated with the creamy dressing. Be careful not to overmix, as you want to maintain the texture of the vegetables and turkey.
Transfer the salad to a serving dish or storage container, cover it, and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
