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.
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
- Substitute chicken for turkey if needed
- Add chopped pickles or celery for extra crunch
- Use red potatoes for better texture
- For a creamier version, add a dollop of mayo to the dressing
Nutrition
Calories: 362kcalCarbohydrates: 40gProtein: 24gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 48mgSodium: 202mgPotassium: 1158mgFiber: 5gSugar: 3gVitamin A: 23IUVitamin C: 47mgCalcium: 44mgIron: 2mg
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