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Turkey Curry Supper Salad's picture
  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)

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: 
Side Dish

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

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

Turkey Curry Supper Salad Recipe