Turkey Curry Supper Salad
|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|
|Diced cooked turkey||3 1⁄2 Cup (56 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Kale leaves||5 (For Serving)|
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.
Serving size: Complete recipe
Calories 3684 Calories from Fat 2255
% Daily Value*
Total Fat 251 g385.8%
Saturated Fat 26.5 g132.4%
Trans Fat 0 g
Cholesterol 537.9 mg179.3%
Sodium 3984.2 mg166%
Total Carbohydrates 188 g62.7%
Dietary Fiber 21.1 g84.5%
Sugars 9.2 g
Protein 169 g337.8%
Vitamin A 113% Vitamin C 315.1%
Calcium 27.1% Iron 67.7%
*Based on a 2000 Calorie diet