Adapted from
Mr. Food Cooks Chicken
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6 lbs
baking potatoes
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1 1/2 c
light mayonnaise
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1 1/2 c
light sour cream
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1/2 c
yellow mustard
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2 tsps
salt
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1/2 tsp
black pepper
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16 ozs
turkey light meat, skinless
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1 c
celery, sliced
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1 c
bell peppers, chopped
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.