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All-American Idaho Potato and Turkey Salad

Source: Eating Well by Burt Wolf
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Active Time:  30 Minutes
Total Time:  30 Minutes
  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.
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
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
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Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 314
Fat. Total: 12g
Fiber: 5g
Carbohydrates, Total: 36g
Sodium: 380mg
% Cal. from Fat: 34%
Cholesterol: 26mg
Protein: 17g
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