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Categories:
red skinned potatoes water green beans turkey stalks celery plain yogurt light mayonnaise parsley spring onions celery mustard salt white pepper celery
Viewed: 46 - Published at: 6 years agoIngredients
- 24 large red skinned potatoes
- 3/4 c. water
- 1 (No. 10) can green beans
- 3 qt. cooked turkey, cut into bite size pieces
- 6 stalks celery, diced
- 3 c. plain yogurt
- 1 1/2 c. light mayonnaise
- 1 1/2 c. dried parsley
- 1 1/2 c. chopped spring onions
- 2 Tbsp. celery seed
- 1 Tbsp. dry mustard
- 1 1/2 tsp. salt
- 1 1/2 tsp. white pepper
- celery leaves (as garnish)
Method
- Wash and slice potatoes. Cook until tender. Drain potatoes after cooking and place in a large salad bowl. Drain beans.
- Add beans, turkey and celery to the salad bowl.
- In another small bowl, combine all remaining ingredients, except celery leaves. Toss dressing with turkey and vegetables just before serving. Garnish with celery leaves. Serves 24.
