Potato Salad with Turkey Breast

Potato Salad with Turkey Breast

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Servings: 4
Calories: 501


  • 1 3/4 lbs potatoes Scant
  • 8 floz chicken stock
  • 2 red onions
  • 2 ripe avocados
  • 2 pinches freshly ground black pepper
  • 3-4 tbsp white wine vinegar
  • 2 tbsp sunflower oil
  • 11 oz smoked turkey breast
  • 1/2 tsp seasoning salt
  • 2 tbsp fresh dill


  • Scrub potatoes well under running cold water, put in saucepan, cover with water and bring to the boil.
  • Put lid on pan and cook for 20 minutes until done.
  • Bring chicken stock to the boil.
  • Peel onions, cut into quarters lengthwise, then into very thin slices across the quarters. Cut avocados in half lengthwise; remove pith and peel. Then halve again lengthwise and slice the quarters.
  • Drain cooked potatoes, rinse with cold water, then peel and chop. Add hot stock and pepper to chopped potatoes, then sliced onions and avocados with vinegar and oil.
  • Chop turkey breast and stir into potato salad; add seasoning salt.
  • Sprinkle with chopped dill before serving.
Calories: 501 kcal
Carbohydrates: 51 g
Protein: 25 g
Fat: 24g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 44 mg
Sodium: 558 mg
Potassium: 1667 mg
Fiber: 12 g
Sugar: 6 g
Vitamin A: 187 IU
Vitamin C: 54 mg
Calcium: 65 mg
Iron: 3 mg
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