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Turkey Curry Supper Salad

world.food's picture
Ingredients
  Red potatoes 5 Medium
  Mayonnaise 1 1⁄3 Cup (21.33 tbs)
  Instant minced onion 1 Tablespoon
  Curry powder 1 Tablespoon
  White wine vinegar 1 Tablespoon
  Celery salt 1 Teaspoon
  Paprika 1 Teaspoon
  Diced cooked turkey 3 1⁄2 Cup (56 tbs)
  Thinly sliced celery 1 Cup (16 tbs)
  Kale leaves 5 (For Serving)
Directions

Cook the potatoes in 1 inch of boiling salted water in a covered 3-quart saucepan for 30 to 40 minutes or until tender.
Drain and cool slightly.
Meanwhile, combine the mayonnaise, onion, curry powder, vinegar, celery salt and paprika in a large bowl.
Stir in the turkey and celery.
Peel and dice the warm potatoes, then fold them into the turkey mixture.
Cover and refrigerate for 2 hours or overnight to allow the flavors to blend.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Poultry
Interest: 
Everyday

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