Anita's Tried & True Heart Healthy Recipes

Potato Salad with Turkey

Adapted from
16 servings

6 lbs baking potatoes 1/2 tsp black pepper 
1 1/2 c light mayonnaise 16 ozs turkey light meat, skinless 
1 1/2 c light sour cream 1 c celery, sliced 
1/2 c yellow mustard 1 c bell peppers, chopped 
2 tsps salt  
In a stock pot, cook peeled potatoes for 30 minutes, or until tender. Meanwhile, in a mixing bowl, combine mayonnaise, sour cream, mustard, salt, turkey, celery, and bell peppers. Mix well and set aside. Drain cooked potatoes and cool slightly, then cut into sixths. Fold into turkey mixture. Mix well. Chill for two hours or until ready to serve.
Nutritional Analysis per serving (16 servings total)
Calories 238   %CFF 19 %
Total Fat 5 g   Saturated Fat 1 mg
Protein 14 g   Cholesterol 20 g
Carbohydrates 37 g   Sodium 627 mg
Sugars 3 g   Fiber 3 g
4.1 WW Points
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