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.