This is a great, hearty alternative to the same old potato salad. This salad is packed with hash browns, smoked turkey, bell pepper, green onion and celery, all mixed together with mustard, mayo and freshly ground black pepper.

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Recipe Summary test

prep:
5 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cover potatoes with water in a large saucepan over high heat. Bring to a boil and cook for 2 to 4 minutes, or until potatoes are tender. Drain thoroughly and let cool.

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  • In a large bowl, combine cooled potatoes with turkey, celery, green onion, bell pepper, mayonnaise, yogurt, mustard and ground black pepper. Mix thoroughly, cover and refrigerate for 4 hours or overnight.

Nutrition Facts

204 calories; protein 9.8g; carbohydrates 26.3g; fat 7.6g; cholesterol 16.9mg; sodium 666.2mg. Full Nutrition
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Reviews (1)

Rating: 3 stars
10/23/2002
Hash Browns overcook easily. After throwing away first bag of hash browns, I brought water to a boil first. We thought the taste was too bland, so we added a half of a teaspoon seasoned salt. After trial and error and doctoring I would rate higher. Read More
(2)