Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Emily Nabors Hall
Active Time
10 Mins
Total Time
10 Mins
Yield
Serves 10

You probably know how to make turkey salad. You could probably even make it with your eyes closed. All that said, you need this recipe. Our Test Kitchen cracked the code on turkey salad, creating this best-ever version that’s extra flavorful. Instead of making the dressing with plain mayonnaise, we added a little sour cream for more richness and tang, as well as apple cider vinegar and Dijon mustard. Finely chopped celery and shallot add just the right amount of crunch, and a little chopped flat-leaf parsley adds a bright note. Finally, the recipe calls for shredded (not chopped) turkey because the dressing adheres better when the turkey is shredded. Go classic with this recipe, or use it as a foundation for one of our three variations: Golden Curry Turkey Salad, Fruit-and-Nut Turkey Salad, or Pickle-and-Dill Turkey Salad. All four options taste amazing sandwiched between two slices of bread, or served with crackers atop a bed of mixed greens. Trust us, you’ll have this new recipe memorized in no time.

How to Make It

Step 1

Stir together mayonnaise, sour cream, parsley, vinegar, mustard, salt, and pepper in a bowl. Fold in celery and shallot until well combined.

Step 2

Fold together turkey and mayonnaise mixture in a large bowl until fully coated. Store in an airtight container in refrigerator up to 5 days.

Chef's Notes

Mix It Up

Use our classic turkey salad (above) as a starting point, and add these creative stir-ins.

Golden Curry Turkey Salad
Prepare recipe as directed, stirring 2/3 cup golden raisins, 1/2 cup chopped roasted salted cashews, 2 tsp. curry powder, and 1 tsp. granulated sugar into mayonnaise mixture.

Pickle-and-Dill Turkey Salad
Prepare recipe as directed, stirring 2/3 cup chopped bread-and-butter pickles, 2 Tbsp. chopped fresh dill, and 1 tsp. celery seeds into mayonnaise mixture.

Fruit-and-Nut Turkey Salad
Prepare recipe as directed, stirring 1 cup grapes, 1 cup chopped candied pecans, and 1 Tbsp. chopped fresh tarragon into mayonnaise mixture.