Turkey Potato Salad Recipe

Name: Turkey Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
Meanwhile, dice pickles, turkey meat, parsley, and onion.
3
When the potatoes, carrots, and eggs are cold to the touch peel and dice them.
4
Mix all ingredients, and dress with Mayo. Enjoy!
5
The salad can stay dressed in the fridge for a while of you do not add salt to the mix.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 potatoes (medium size), 3 -4 carrots (medium size), 3 -4 hard-boiled eggs, 2 cups kosher pickles or 2 cups dill pickles, and more.

Yes, Turkey Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Turkey Potato Salad

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