Potato Salad with Turkey

Adapted from Mr. Food Cooks Chicken

  • 6 lbs baking potatoes
  • 1 1/2 c light mayonnaise
  • 1 1/2 c light sour cream
  • 1/2 c yellow mustard
  • 2 tsps salt
  • 1/2 tsp black pepper
  • 16 ozs turkey light meat, skinless
  • 1 c celery, sliced
  • 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.
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Posted: 3/31/2000
Salads & Dressings
Rated by 1 users (5.00)
WW Points* : 4.11
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 223
Calories from Fat 23 (10%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.2g
Trans Fat 0g
Cholesterol 20g 7%
Sodium 604mg 25%
Potassium 0.8mg 0%
Total Carbohydrate37g 12%
Dietary Fiber 3g 12%
Sugars 5g
Protein 14g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.