Potato Turkey Salad Recipes

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TURKISH POTATO SALAD RECIPE (PATATES SALATASı)



Turkish Potato Salad Recipe (Patates Salatası) image

A classic recipe for potato salad that's perfect for your Turkish meze table.

Provided by Turkey's For Life

Categories     Meze     Salad

Time 35m

Number Of Ingredients 9

1 kg baby new potatoes (unpeeled, scrubbed - larger ones cut in half)
1 bunch spring onions (trimmed & chopped into small rings)
1 red capsicum pepper (deseeded & finely chopped)
½ bunch parsley (finely chopped)
salt (to season)
1 lemon (juiced)
2 tbsp olive oil
2 tsp hot chilli flakes
2 tsp sumac (optional)

Steps:

  • Bring a large saucepan of water to the boil and add your potatoes.
  • Boil your potatoes for around 15 minutes.
  • Do a taste test and if your potatoes are al dente, remove them from the heat, drain and leave to cool.
  • Your potatoes will continue to cook as they cool so don't leave them boiling until they are soft otherwise, they will break up later.
  • Once cooled, add your potatoes to a large serving bowl and add the onion, peppers & parsley and carefully mix everything together.
  • Now sprinkle the chilli flakes and sumac into your potato salad.
  • Squeeze the lemon juice all over the salad and drizzle the oil.
  • Mix again and serve as part of your meze table or as an accompaniment to meat and fish.

Nutrition Facts : Calories 240 kcal, ServingSize 1 serving

TURKEY POTATO SALAD



Turkey Potato Salad image

This is an adaptation of the famous Russian salad Olivie. Olivie once was a huge tradition for every celebration in the Soviet Union; now we make it as a meal or for holiday occasions. My friends love this salad because it has many ingredients and come out either as a side or hearty addition to any potluck. The amount of every ingredient is adjustable. I prefer to use turkey as a meat. Chicken works well too. Spring onion and parsley are optional but I like the flavor they add to the mix. I also prefer light or low fat Mayonnaise, but it does not matter which one.

Provided by kiki_mora

Categories     Lunch/Snacks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 potatoes (medium size)
3 -4 carrots (medium size)
3 -4 hard-boiled eggs
2 cups kosher pickles or 2 cups dill pickles
2 cups cooked turkey
1 (8 ounce) can sweet peas
3 tablespoons parsley
1 sprig spring onion
4 tablespoons mayonnaise
salt and pepper (optional)

Steps:

  • Boil potatoes and carrots in their skin until soft, about 15 minute Drain water, and let them cool will they are not too hot to the touch. Boil eggs till they are hard, for about 15 min as well, and let them cool in cold water.
  • Meanwhile, dice pickles, turkey meat, parsley, and onion.
  • When the potatoes, carrots, and eggs are cold to the touch peel and dice them.
  • Mix all ingredients, and dress with Mayo. Enjoy!
  • The salad can stay dressed in the fridge for a while of you do not add salt to the mix.

Nutrition Facts : Calories 315.4, Fat 8.7, SaturatedFat 2.2, Cholesterol 144, Sodium 790, Carbohydrate 37.1, Fiber 6.6, Sugar 6.1, Protein 22.4

HOT TURKEY SALAD



Hot Turkey Salad image

When you're looking for a cold salad to serve, turn here! Just combine the ingredients-eliminating the crushed potato chips-and serve chilled instead. Whether you serve it hot or cold, it's delicious.-Jane Payne, Twin Falls, Idaho

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 9

4 cups cubed cooked turkey
2 cups diced celery
1 cup slivered almonds, toasted
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups mayonnaise
1 cup shredded cheddar cheese
1 cup crushed potato chips

Steps:

  • In a greased 2-qt. baking dish, combine the first eight ingredients. Top with potato chips. , Bake, uncovered, at 450° for 15 minutes or until bubbly.

Nutrition Facts : Calories 786 calories, Fat 66g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 963mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 36g protein.

TURKEY SALAD



Turkey Salad image

Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.

Provided by Gloria Burris

Categories     Salad

Time 8h20m

Yield 24

Number Of Ingredients 9

¾ pound cooked turkey meat
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt

Steps:

  • Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
  • Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g

THE ORIGINAL POTATO SALAD



The Original Potato Salad image

This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.

Provided by 75violets

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hellman mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed cooked potatoes (5 to 6 medium)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Steps:

  • Combine the first 5 ingredients.
  • Stir in remaining ingredients.
  • Cover& chill.

QUICK & CREAMY TURKEY BACON POTATO SALAD



Quick & Creamy Turkey Bacon Potato Salad image

This creamy turkey bacon-potato salad would be a winner even if it took twice as long to make. Luckily, it's as quick as it is creamy. Nice!

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

1-1/4 lb. red potatoes (about 4), peeled, cut into 1/2-inch cubes
1/2 cup chopped onions
1/2 cup chopped cucumbers
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 tsp. HEINZ Yellow Mustard
1/4 tsp. garlic powder
8 slices OSCAR MAYER Turkey Bacon, cooked, cut into 1/2-inch pieces

Steps:

  • Cook potatoes in boiling water 15 min. or just until tender; drain. Cool.
  • Place potatoes in large bowl. Add onions and cucumbers; mix lightly.
  • Mix mayo, mustard and garlic powder until blended. Add to potato mixture; toss to evenly coat.
  • Refrigerate 1 hour. Stir in bacon just before serving.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

SPRINGTIME POTATO SALAD



Springtime Potato Salad image

Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. -Ellen Benninger, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 13

6 cups diced peeled cooked potatoes
4 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/2 cup chopped sweet pickles
1/3 cup chopped onion
1/3 cup chopped radishes
1/2 cup mayonnaise
3 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon milk
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
Paprika, optional

Steps:

  • In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.

Nutrition Facts : Calories 221 calories, Fat 11g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 297mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.

TURKEY, SWEET POTATO, AND WATERCRESS SALAD



Turkey, Sweet Potato, and Watercress Salad image

Peppery watercress and crisp radishes gently temper rich roasted sweet potato in this autumnal salad, made satisfying with a generous amount of tender turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 15

1 large sweet potato, peeled, halved crosswise, and cut into 1/2-inch-thick wedges
1 onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1 1/2 cups large shreds cooked turkey
2 bunches watercress, trimmed and cut into 2-inch pieces (5 cups)
6 radishes, quartered
2 ounces crumbled cotija cheese (1/2 cup), feta cheese, or ricotta salata

Steps:

  • Make the vegetables: Preheat oven to 450 degrees. Toss all of the ingredients on a rimmed baking sheet, and spread in a single layer. Roast, stirring once, until sweet potato wedges are golden and tender, about 25 minutes. Let cool on baking sheet.
  • Make the dressing and salad: Whisk lime juice, oil, and parsley in a large bowl. Season with salt and pepper. Stir in roasted vegetables and turkey. Toss with watercress, radishes, and half of the cheese. Sprinkle remaining cheese on top, and serve immediately.

TURKEY-SALAD SANDWICH



Turkey-Salad Sandwich image

Here's a bright, fresh lunch that's ideal if, perhaps, you've overindulged (and delicious even if you haven't). A bit of lemony mayonnaise binds together roast turkey, apples, celery, and raisins. You can also serve the mixture over greens instead of bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 25m

Yield Makes 6 sandwiches

Number Of Ingredients 10

1/2 cup mayonnaise
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
2 cups diced roast turkey (a mixture of white and dark meat)
1 large stalk celery, finely diced (about 1/2 cup), plus 1/4 cup chopped celery leaves or parsley
1/2 cup diced peeled green apple, such as Granny Smith or Mutsu
1/4 cup chopped golden raisins
3 tablespoons extra-virgin olive oil
6 thin slices rustic bread, toasted
Seedless cucumber, very thinly sliced, and watercress, for serving

Steps:

  • In a bowl, mix together mayonnaise, lemon zest, 1 tablespoon lemon juice, and pepper. In another bowl, mix together turkey, celery and leaves, apple, raisins, remaining 2 tablespoons lemon juice, oil, and 2 tablespoons of mayonnaise mixture.
  • Spread each bread slice with about 1 tablespoon mayonnaise mixture. Top with turkey salad, dividing evenly. Garnish with cucumber and watercress.

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