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Turkey and potato salad

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Slices of tender turkey meat complemented by rich, creamy potato salad.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Turkey and potato salad


  • 500g medium potatoes
  • 100g snow peas or sugar snap peas, trimmed
  • 1/4 cup sour cream
  • 1/4 cup whole egg mayonnaise or aioli
  • 2 tsp Dijon mustard or any mustard you have on hand
  • 400g leftover cooked turkey or chicken, sliced
  • 1/2 cup basil leaves or parsley
  • 1/2 cup mint leaves or oregano or tarragon

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place potatoes in a steamer placed over a saucepan of boiling water for 5-6 mins until tender. When cool enough to handle, peel and thickly slice. Blanch peas in a large saucepan of boiling water for 1 min. Drain, refresh under cold water, drain again.

  2. Step 2

    Dressing: Whisk all ingredients together until smooth. Season with salt and pepper to taste.

  3. Step 3

    Combine potatoes, peas, your leftover meat, and herbs on a platter.  Drizzle over dressing and season with black pepper to serve.