Turkey and potato salad

A kilo to a kilo and a half of potatoes for 2 cups of turkey meat is, for me a good proportion.

When making potato salad, the best way to cook the potatoes is to add salt to the water. Scrub the potatoes first under the tap before placing them in the cooking pan and adding water. The potatoes should be fully submerged in water. A wide cooking pan is best so that the potatoes are in a single layer. To test for doneness, insert a sharp pointed knife at the thickest part of the largest potato. There should be a little resistance at the center. If the potato splits open when the knife goes in, it is definitely overcooked. Depending on the size of the potatoes, they’re usually cooked within 20 to 30 minutes.

Peel the potatoes after they are cooked, not before. Unlike when making mashed potatoes when you have to peel them as soon as they can be handled (because you need to mash the potatoes while still hot), with potato salad, you actually have to let the potatoes cool first before peeling and cutting them into cubes. That way, the potato cubes will retain their shape after tossing them with the dressing and the rest of the ingredients.

After peeling, cut them into 1-inch cubes and place in a large mixing bowl. Add the shredded (or chopped) turkey meat, about 3 tsps. of chopped carrots (blanch in boiling water for a minute before chopping if you prefer) and 3 tbsps. of finely sliced celery, and about 2 tbsps. of pickle relish. About 3/4 cup of crushed pineapples would be good too but drain well before adding to the rest of the ingredients.

Since you have cooked the potatoes in salted water, you don’t need to add too much salt at this point. Start by not adding any salt at all, just some ground white pepper and a teaspoon or so of white sugar. The sugar may not be necessary if you’re using pineapples. Toss everything with enough mayo to moisten all the ingredients. Cover the bowl with cling film and chill for at least an hour. This will allow the potatoes and the turkey to absorb the mayo. Chances are you will need to add more mayo after an hour. This is also the best time to taste the salad to determine if you need to add more salt or sugar or pepper, or all of them. So, adjust the seasonings, add more mayo, toss well, re-cover and chill until ready to serve.

To serve, you can sprinkle some parmesan cheese on the salad. If you plan on doing this, go easy on the salt since parmesan cheese is quite salty.

In the mood for more food?

1. Chicken, ham and leeks fried rice
2. Lamb adobo
3. Fish fillets and togue (mung bean sprouts) stir fry
4. Turkey tails stir fry
5. Pinatisang bangus (milkfish soup with fish sauce)
6. Kangkong (water or swamp spinach)
7. Pearl Balls
8. Oatmeal cookies and a cookie fest
9. Bawang na mura (spring garlic)
10. Tilapia fritters with honey-lemon sauce

About Pinoy Cook

• About the author
• Cooking philosophy
• Food photography
• The noche buena section
• Product review policy
• Terms of use
• Privacy policy
• Recipe archive
• Published articles
• Food from all over
• E-mail the author

Readers

 Subscribe in a reader

Amateur baker

• Chocolate cheesecake
• Oatmeal, mango and cheese pie
• Classic sponge cake with strawberry jam and whipped cream
• Vanilla cupcakes with cream cheese frosting
• Corn muffins a la Kenny Rogers
• Turkey empanada
• A cheesecake and self-frosting cupcakes
• Valentine’s Day cheesecake
• Scones with preserved seedless plums
• Banana nut muffins, fresh bananas, coffee and some thoughts about baking

Superb soups

• Creamed broccoli and potato soup
• Salmon and tomato soup
• Serving idea for store-bought siomai (pork dumplings)
• Budget cooking, part 1 (macaroni soup)
• Chunky Beef and Macaroni Soup
• One pot of broth, 2 soup dishes
• Fish head soup with coconut cream
• Chicken soup for a rainy day
• Save the meat from the soup bones
• Creamed cabbage soup

Side Notes