Turkey and potato salad
In the turkey lumpia entry, I mentioned that half of the turkey meat I was able to salvage went into a potato salad. This is it. Not only was I able to save the turkey meat, I was also able to finally use the fat-free Kraft mayonnaise that no one wanted to spread on sandwiches.
I had this salad for lunch last Tuesday. Of course, there was more than enough for my lunch and everyone was able to enjoy it later in the day after the kids arrived from school and their dad, from work.
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13 Responses to “Turkey and potato salad”
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Yeah, fat free mayo, it’s not really good in sandwiches, I buy a bottle before and my husband told me that it was too sour.
yummy.. potato salad is my favorite! when i was pregnant with my daughter, i ate nothing but potato salad! haha thanks for the tips, sassy.. will try to keep them in mind when i whip this recipe. one question though: doesn’t fat-free mayo taste bland?
sounds very healthy… with that fat free mayo and all!
myra, that was what my husband said too. the kids had one word for it: “yuck” daw.
rhodora, sour actually.
paupau, yah low fat turkey meat and fat-free mayo.
i often prepare potato salad as side dish for grilled meat, kaya lang i use sauce vinaigrette. i’ll try this recipe of yours…looks very delicious :).
kumusta na nga pala? i’m a bit busy at the moment dahil nandito si mader, we are always on road.
greetings and muaaahhs
Bengski!!! Lahat na halos ng blog ko pinalitan ko ng theme na gawa mo hehehe mwah!
Hi Connie-
Speaking of fat-free mayo, I’ve noticed on the product label that the sodium content is rather high, I guess to make up for taste. Same thing for fat-free peanut butter or any fat-free food item for that matter. That’s why I get “light” instead which has just the right amount of fat and sodium (I think…). By the way, I miss the “print this recipe” link on your recipe pages. I hope you’ll consider putting it back. Thanks!
hi connie, i make potato, chicken and egg salad (cholesterol galore) every now and then. i usually peel the potatos before boiling them, so that they easily crumble when mixed with everything.i’ll definitely follow your procedure. by the way, adding paprika and parsley to the salad gives it a special twist plus lovely contrasting colors.
i’m trying, aggie. hard cause wordpress really isn’t my thing.
lemon, you make me miss my parsley, the one that grew on the space where the kitchen is now. yeah, parsley is just wonderful with salad.
My husband prefers shrimp potato salad and usually I mix half low fat mayonnaise with the regular mayo. Usually potato salad is more flavorful after a day of storage in the ref. So I’ve learned to make it the night before .
aye, true, noemi, if the potatoes have enough time to soak up all the flavors, they’re much tastier.
Thanks for the inspiration, Madame Connie! Last night, I made potato salad with shrimps, celery, and parsley. Since my roomie doesn’t eat mayo, I experimented on using plain yogurt instead but with a hint of mayo and honey. I actually like it more this way!
annmariemarie, that’s a nice idea — tempering the sourness of yogurt with honey.