All-American Idaho Potato and Turkey Salad

Submitted by Chef mariajane

"If it's Idaho potatoes and Turkey in the recipe, you know it has to be All-American!!"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 6

ingredients

• 1⁄4 cup olive oil
• 1 onion, chopped
• 4 cups idaho hash brown potatoes, frozen (not the shredded kind) or 4 medium idaho potatoes, cooked, peeled, and cut into 1/2 inch pieces
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon oregano
• 1⁄2 lb cooked turkey, dice
• 1 (10 ounce) package frozen peas, thawed, drained
• 2 cups cherry tomatoes, halved
• 1 (4 ounce) can chopped green chili peppers, drained or 1 tablespoon fresh green chile, chopped
• 2 tablespoons cider vinegar (to taste)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• lettuce, leave for serving

directions

1. In a large skillet, over low heat, heat the oil and sauté the onion until soft, about 5 minutes.
2. Add the potatoes. Sprinkle with the thyme and oregano, partially cover, and cook for 15-20 minutes over medium heat, turning often, until potatoes are lightly browned.
3. Add the turkey and peas, tomatoes, chilies, vinegar, salt and pepper and cook for 3 minutes more or until heated through and the peas are cooked. Serve warm or cold on lettuce leaves.