Turkey And Vegetable Salad

• 24 large red skinned potatoes
• 3/4 c. water
• 1 (No. 10) can green beans
• 3 qt. cooked turkey, cut into bite size pieces
• 6 stalks celery, diced
• 3 c. plain yogurt
• 1 1/2 c. light mayonnaise
• 1 1/2 c. dried parsley
• 1 1/2 c. chopped spring onions
• 2 Tbsp. celery seed
• 1 Tbsp. dry mustard
• 1 1/2 tsp. salt
• 1 1/2 tsp. white pepper
• celery leaves (as garnish)

1. Wash and slice potatoes. Cook until tender. Drain potatoes after cooking and place in a large salad bowl. Drain beans.
2. Add beans, turkey and celery to the salad bowl.
3. In another small bowl, combine all remaining ingredients, except celery leaves. Toss dressing with turkey and vegetables just before serving. Garnish with celery leaves. Serves 24.

red skinned potatoes, water, green beans, turkey, stalks celery, plain yogurt, light mayonnaise, parsley, spring onions, celery, mustard, salt, white pepper, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281326 (may not work)