Ingredients
32-ounce bag frozen hash brown potato cubes
3/4 pound smoked turkey breast, cut into 1/2-inch cubes
1/2 cup chopped celery
1/2 cup chopped green onion
1/4 cup chopped green pepper
1/3 cup mayonnaise
1/3 cup plain yogurt
2 Tablespoons Dijon mustard
2-ounce jar chopped pimientos
Directions
1 In large saucepan over high heat, combine potatoes with 2 quarts boiling water.
2 Boil 2 to 4 minutes or until potatoes are tender.
3 Do not overcook.
4 Drain thoroughly; cool to room temperature.
5 In large bowl combine turkey, celery, onion, green pepper, mayonnaise, yogurt, mustard, and pimientos with potatoes.
6 Cover and refrigerate 4 hours r overnight.
MAKES 8 servings
32-ounce bag frozen hash brown potato cubes
3/4 pound smoked turkey breast, cut into 1/2-inch cubes
1/2 cup chopped celery
1/2 cup chopped green onion
1/4 cup chopped green pepper
1/3 cup mayonnaise
1/3 cup plain yogurt
2 Tablespoons Dijon mustard
2-ounce jar chopped pimientos
Directions
1 In large saucepan over high heat, combine potatoes with 2 quarts boiling water.
2 Boil 2 to 4 minutes or until potatoes are tender.
3 Do not overcook.
4 Drain thoroughly; cool to room temperature.
5 In large bowl combine turkey, celery, onion, green pepper, mayonnaise, yogurt, mustard, and pimientos with potatoes.
6 Cover and refrigerate 4 hours r overnight.
MAKES 8 servings