|
|
|
 |
|
|
Turkey Potato Salad
|
 |
|
2 cups cooked, diced turkey
2 stalks celery, chopped
2/3 cup diced water chestnuts
3 green onions, cut up
2 red potatoes, cooked and cut into cubes
1 cup lowfat plain yogurt, (or light or fat free mayonnaise)
2 tablespoons parsley flakes (or to taste)
2 teaspoons dill weed (or to taste) pepper to taste
|
Lightly mix the turkey, celery, water chestnuts, onions, potatoes, parsley and dill. Add the yogurt or mayo and mix.
Add pepper to taste. Serve with a roll or on a bed of lettuce with bean sprouts.
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Jessica
Canada |
|
|
|
|
| This recipe has been viewed 3315 times. |
|
|
|
