Christmas Turkey Potato Salad

Ingredients

• 170 g Diced cooked turkey
• 150 g Baby potatoes
• 25 cup Celery
• 10 piece(s) Red onion
• 25 tbsp Red bell pepper
• 30 cup Sugar snap peas
• 30 cup Plain Greek yogurt
• 15 cup Light mayonnaise
• 5 tbsp Dijon mustard
• 1 tsp Sea salt
• 1 tsp Freshly ground black pepper
• 1 tsp Fresh rosemary
• 30 cup Pomegranate arils

Instructions

1. Peel the cooked potatoes and cut into cubes about one and a half centimeters wide.
2. Dice the turkey, celery, red onion, and red bell pepper; set aside. Blanch the sugar snap peas, then cool and set aside.
3. In a large bowl, combine the diced turkey, diced potatoes, diced celery, minced red onion, diced red bell pepper, and sugar snap peas until evenly mixed.
4. In a small bowl, mix Greek yogurt, low-fat mayonnaise, Dijon mustard, sea salt, and black pepper until smooth.
5. Pour the dressing into the main bowl and gently toss until everything is evenly coated.
6. Cover the salad with plastic wrap and refrigerate for at least half an hour.
7. Before serving, remove the salad and garnish with chopped fresh rosemary and pomegranate seeds.

Storage and Meal Prep Tips