In the turkey lumpia entry, I mentioned that half of the turkey meat I was able to salvage went into a potato salad. This is it. Not only was I able to save the turkey meat, I was also able to finally use the fat-free Kraft mayonnaise that no one wanted to spread on sandwiches.
I had this salad for lunch last Tuesday. Of course, there was more than enough for my lunch and everyone was able to enjoy it later in the day after the kids arrived from school and their dad, from work.
A kilo to a kilo and a half of potatoes for 2 cups of turkey meat is, for me a good proportion.
When making potato salad, the best way to cook the potatoes is to add salt to the water. Scrub the potatoes first under the tap before placing them in the cooking pan and adding water. The potatoes should be fully submerged in water. A wide cooking pan is best so that the potatoes are in a single layer. To test for doneness, insert a sharp pointed knife at the thickest part of the largest potato. There should be a little resistance at the center. If the potato splits open when the knife goes in, it is definitely overcooked. Depending on the size of the potatoes, they’re usually cooked within 20 to 30 minutes.
Peel the potatoes after they are cooked, not before. Unlike when making mashed potatoes when you have to peel them as soon as they can be handled (because you need to mash the potatoes while still hot), with potato salad, you actually have to let the potatoes cool first before peeling and cutting them into cubes. That way, the potato cubes will retain their shape after tossing them with the dressing and the rest of the ingredients.
After peeling, cut them into 1-inch cubes and place in a large mixing bowl. Add the shredded (or chopped) turkey meat, about 3 tsps. of chopped carrots (blanch in boiling water for a minute before chopping if you prefer) and 3 tbsps. of finely sliced celery, and about 2 tbsps. of pickle relish. About 3/4 cup of crushed pineapples would be good too but drain well before adding to the rest of the ingredients.
Since you have cooked the potatoes in salted water, you don’t need to add too much salt at this point. Start by not adding any salt at all, just some ground white pepper and a teaspoon or so of white sugar. The sugar may not be necessary if you’re using pineapples. Toss everything with enough mayo to moisten all the ingredients. Cover the bowl with cling film and chill for at least an hour. This will allow the potatoes and the turkey to absorb the mayo. Chances are you will need to add more mayo after an hour. This is also the best time to taste the salad to determine if you need to add more salt or sugar or pepper, or all of them. So, adjust the seasonings, add more mayo, toss well, re-cover and chill until ready to serve.
To serve, you can sprinkle some parmesan cheese on the salad. If you plan on doing this, go easy on the salt since parmesan cheese is quite salty.
Yeah, fat free mayo, it’s not really good in sandwiches, I buy a bottle before and my husband told me that it was too sour.
yummy.. potato salad is my favorite! when i was pregnant with my daughter, i ate nothing but potato salad! haha thanks for the tips, sassy.. will try to keep them in mind when i whip this recipe. one question though: doesn’t fat-free mayo taste bland?
sounds very healthy… with that fat free mayo and all!
myra, that was what my husband said too. the kids had one word for it: “yuck” daw.
rhodora, sour actually.
paupau, yah low fat turkey meat and fat-free mayo.
i often prepare potato salad as side dish for grilled meat, kaya lang i use sauce vinaigrette. i’ll try this recipe of yours…looks very delicious
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kumusta na nga pala? i’m a bit busy at the moment dahil nandito si mader, we are always on road.
greetings and muaaahhs
Bengski!!! Lahat na halos ng blog ko pinalitan ko ng theme na gawa mo hehehe mwah!
Hi Connie-
Speaking of fat-free mayo, I’ve noticed on the product label that the sodium content is rather high, I guess to make up for taste. Same thing for fat-free peanut butter or any fat-free food item for that matter. That’s why I get “light” instead which has just the right amount of fat and sodium (I think…). By the way, I miss the “print this recipe” link on your recipe pages. I hope you’ll consider putting it back. Thanks!
hi connie, i make potato, chicken and egg salad (cholesterol galore) every now and then. i usually peel the potatos before boiling them, so that they easily crumble when mixed with everything.i’ll definitely follow your procedure. by the way, adding paprika and parsley to the salad gives it a special twist plus lovely contrasting colors.
i’m trying, aggie. hard cause wordpress really isn’t my thing.
lemon, you make me miss my parsley, the one that grew on the space where the kitchen is now. yeah, parsley is just wonderful with salad.
My husband prefers shrimp potato salad and usually I mix half low fat mayonnaise with the regular mayo. Usually potato salad is more flavorful after a day of storage in the ref. So I’ve learned to make it the night before .
aye, true, noemi, if the potatoes have enough time to soak up all the flavors, they’re much tastier.
Thanks for the inspiration, Madame Connie! Last night, I made potato salad with shrimps, celery, and parsley. Since my roomie doesn’t eat mayo, I experimented on using plain yogurt instead but with a hint of mayo and honey. I actually like it more this way!
annmariemarie, that’s a nice idea — tempering the sourness of yogurt with honey.