Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Bench Scrape Bench Scrape by Rachael Ray
Star Rating
$7.95 $6.39
Kid-Friendly Polliwog Knife Set Kid-Friendly Polliwog Knife Set by Rachael Ray from Furi
Star Rating
$19.95
Ultra Wide Mouth Food Processor Ultra Wide Mouth Food Processor by KitchenAid
$229.95 $159.99
Recipe & Cooking Community
Join Us on
Facebook
Join Us on
Twitter

All-American Idaho Potato and Turkey Salad
Source: Eating Well by Burt Wolf
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  Makes 6 servings
The area of the Andes Mountains in South America is the original home of the potato. It was first cultivated there by the ancient Incas of Peru. The turkey was originally domesticated by the Aztec Indians of Central America, where the bird had been wild for centuries. Both the potato and the turkey clearly originated in the New World. Put potatoes and turkey together in the same dish and you have an all-American recipe. And that's exactly what a few friends of mine did. They happen to be Idaho potato farmers, so they called their dish All-American Idaho Potato and Turkey Salad.
RECIPE INGREDIENTS
1/4 cup olive oil
1 onion, chopped
4 cups frozen Idaho hash brown potatoes, (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 pound cooked turkey, diced
1 package (10 ounces) frozen peas, thawed, drained
2 cups cherry tomatoes, halved
1 can (4 ounces) chopped green chilies, drained, or 1 tablespoon chopped fresh green chilies    chopped fresh green chilies
2 tablespoons cider vinegar, or more to taste
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Lettuce leaves, for serving
DIRECTIONS
In a large skillet over low heat, heat the oil and sauté the onion until soft, about 5 minutes.
Add the potatoes. Sprinkle with the thyme and oregano, partially cover, and cook for 15 to 20 minutes over medium heat, turning often, until potatoes are lightly browned.
Add the turkey, peas, tomatoes, chilies, vinegar, salt, and pepper and cook 3 minutes more or until heated through and the peas are cooked. Serve warm or cold on lettuce leaves.
Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Turkey Again? Creative Leftovers
Nutrition Facts per Serving
Yield: Yield:  Makes 6 servings
Calories: 314
Fat. Total: 12g
Fiber: 5g
Carbohydrates, Total: 36g
Sodium: 380mg
% Cal. from Fat: 34%
Cholesterol: 26mg
Protein: 17g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising EatingWell Magazine - free trial issue! Click for details.