Italian Turkey Potato Salad *   Italian Potato Salad


Italian Turkey Potato Salad


9 Oz French Cut Green Beans, Frozen -- Thawed

1/2 Lb Baking Potatoes -- Cut In Strips

1 C Water

4 Oz Turkey Breast, Cooked -- Cut In Strips

3 Tb Fresh Parsley -- Chopped

1 Tsp Dried basil

1/2 Tsp Dried sage

1/4 Tsp Chicken Bouillon

3 Tb Italian Salad Dressing

Prepare green beans according to package directions; drain. In a large non-stick skillet, combine the potato and 3/4 cup of the water. Cover and cook over medium heat for 8-10 minutes, or until potato is tender. Add remaining 1/4 cup water, turkey, parsley, basil, sage, and bouillion granules; cook until thoroughly heated. Stir in cooked green beans. Place on serving platter and drizzle with salad dressing.

Recipe By :

    Italian Potato Salad


5 large potatoes, peeled and chopped

2 cloves garlic, minced

2/3 cup extra virgin olive oil

1/2 cup white wine vinegar

1/3 cup chopped fresh parsley

1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

2 In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.

3 Cover and refrigerate overnight.

Makes 8 servings

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