Handwritten recipe for Turkey Potato Salad
by: salvagedrecipes

Turkey Potato Salad with White Wine Dressing

Turkey Potato Salad
Turkey Potato Salad is a light yet hearty dish, ideal for warm-weather meals or as a refreshing change from heavier fare. With roots in American post-holiday cuisine, this salad creatively repurposes leftover turkey into a zesty, layered potato dish. The use of white wine, lemon juice, and bouillon for the dressing gives it a sophisticated tang, while onions and fresh lettuce add texture and brightness. Perfect for potlucks, picnics, or a satisfying weekday lunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 295 kcal

Ingredients
  

  • 8 potatoes
  • ¾ cup dry white wine
  • ⅓ cup oil
  • ⅓ cup lemon juice
  • 2 tsp chicken bouillon
  • salt (to taste)
  • pepper ( o taste)
  • 3 cups turkey (diced )
  • 1 onion (thinly sliced)
  • Leaf lettuce (enough to line a serving bowl)

Instructions
 

Step 1: Cook and Slice Potatoes

  • Boil potatoes until tender. Peel and slice once cool.

Step 2: Make Dressing

  • In a bowl, combine wine, oil, lemon juice, bouillon, salt, and pepper. Mix well.

Step 3: Layer Salad

  • In a flat pan, place a layer of sliced potatoes and diced turkey. Spoon some dressing over the layer, then top with sliced onions.

Step 4: Repeat and Chill

  • Continue layering ingredients and dressing. Chill thoroughly before serving.

Step 5: Serve

  • Serve chilled on a bed of leaf lettuce in a bowl.

Tips

  • Add chopped celery for extra crunch.
  • Use red potatoes to help slices hold their shape better.
  • Substitute cooked chicken for turkey if desired.
  • Add fresh herbs such as dill, parsley, or chives for brightness.
  • Replace some of the oil with mayonnaise for a creamier version.
  • Add capers or Dijon mustard for a sharper flavor.
  • Fold in sliced hard-boiled eggs for extra protein.
  • Use vegetable broth instead of chicken bouillon if preferred.
  • Serve on romaine or butter lettuce for better structure.

Nutrition

Calories: 295kcalCarbohydrates: 34gProtein: 13gFat: 12gSaturated Fat: 1.8gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 6.1gCholesterol: 28mgSodium: 410mgPotassium: 815mgFiber: 3.4gSugar: 3gVitamin A: 110IUVitamin C: 19mgCalcium: 32mgIron: 1.3mg
Keyword cold potato salad, leftover turkey, picnic salad, potluck recipe, retro cooking, summer dish, vintage recipe
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