Crunchy Turkey and Potato Salad

This salad offers a satisfying balance of lean protein from turkey and clean carbohydrates from potatoes, making it an excellent post-workout meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 6 ounces cooked turkey, diced · 330 kcal in the whole recipe
• 1 cup cooked potato, peeled and diced · 77 kcal in the whole recipe
• 1/4 cup celery, chopped · 4 kcal in the whole recipe
• 1/4 cup green bell pepper, chopped · 6 kcal in the whole recipe
• 1 tablespoon onion, finely chopped · 4 kcal in the whole recipe
• 2 tablespoons mayonnaise · 74 kcal in the whole recipe
• 1/4 teaspoon prepared mustard · 4 kcal in the whole recipe
• 1/8 teaspoon salt

Method

1. In a medium bowl, combine the diced turkey, cooked potato, celery, green pepper, and onion.

   

2. In a separate small bowl, whisk together the mayonnaise, mustard, and salt until smooth.

   

3. Pour the dressing over the turkey and potato mixture, and toss gently to coat.

   

4. Cover and chill in the refrigerator for at least 30 minutes before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.