By Grocery List Plus Editorial Staff | Published on June 2, 2026

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Turkey Potato Salad

Serves 2

249 cal · 20 min

Turkey Potato Salad

Recipe GLPR87851f25c2278a

4.5(1)
Salad
20 min
249 cal
Servings: 2
No-Cook
SNAP eligible

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

  1. Wash your hands thoroughly with soap and warm water before handling the ingredients.

  2. 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.

  3. In a small bowl, whisk together the mayonnaise, prepared mustard, and salt until well blended.

  4. 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.

  5. 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.

Comments

Grocery List Plus Editorial Staff4.5

All ingredients are stocked at every major Charlotte chain, and a two-serving batch costs around $6 to $8 depending on turkey quality, making it roughly $3 to $4 per serving. The stated 20 minutes is honest only if potatoes are microwaved; traditional boiling and cooling adds at least 15 minutes, so budget 35 minutes total for a realistic timeline. This is a no-fuss, cold salad that reheats poorly but works as a same-night dinner or next-day lunch, and it suits anyone who wants a protein-forward meal without technique demands. Turkey makes it leaner than traditional potato salad, fitting seasonal spring and summer eating when cold salads feel right, though the dish itself is year-round neutral.

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