Potato And Turkey Salad
A hearty and flavorful potato and turkey salad combining crispy bacon, fresh tomatoes, and scallions, perfect for a quick lunch or light dinner with bold, comforting flavors.
Ingredients
Instructions
- Cook unpeeled potatoes in boiling salted water for 35 to 40 minutes.
- Drain, peel, and cut potatoes into chunks.
- Brown bacon and crumble.
- Cut turkey into 1/2-inch cubes.
- Cut tomatoes into wedges.
- Slice scallions.
- Combine potatoes, bacon, turkey, tomatoes, scallions, mayonnaise, salt, and pepper in a bowl.
- Refrigerate if necessary, but bring to room temperature before serving for best flavor.
Tips & Substitutions
For optimal flavor, use freshly cooked turkey breast, as its moisture will enhance the salad. If you want a lighter version, substitute half of the mayonnaise with Greek yogurt. You can also add diced celery or pickles for crunch. Make sure to salt the boiling water for the potatoes, as it helps infuse flavor throughout. Consider using Yukon Gold potatoes for their creamy texture.
Serving Suggestions
This Potato and Turkey Salad is perfect as a light lunch or a side dish for a summer barbecue. It pairs beautifully with grilled meats or can be served alongside a fresh green salad. For a heartier meal, consider serving it with crusty bread or alongside a bowl of Down Home Navy Bean Soup for a comforting combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salad in a bowl and allow it to come to room temperature for about 30 minutes before serving. Alternatively, you can microwave individual portions for 20-30 seconds, but the texture may change slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Turkey Salad contains roughly 1499 calories, with 33g protein, 129g carbohydrates, and 96g fat. It is an excellent source of vitamin C (101% of the Daily Value), potassium (78% of the Daily Value), and protein (65% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1109mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover turkey in this salad?
Absolutely! Leftover turkey is perfect for this recipe, as it adds great flavor and saves time. Just ensure it's cooked and seasoned to your liking before dicing it into cubes.
What type of potatoes work best for this salad?
Waxy potatoes like red or Yukon Gold are ideal for this salad as they hold their shape well after cooking. Avoid starchy potatoes like Russets, which can become mushy when boiled.
Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just be sure to mix it well before serving, and allow it to sit at room temperature for about 30 minutes to enhance the flavors before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).