All-American Idaho Potato and Turkey Salad

• 14 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
• 14 teaspoon thyme
• 14 teaspoon oregano
• 12 lb cooked turkey, dice
• 1 (10 ounce) package frozen peas, thawed, drained
• 2 cups cherry tomatoes, halved
• 1 (4 ounce) canchopped green chili peppers, drained or 1 tablespoon fresh green chile, chopped
• 2 tablespoons cider vinegar (to taste)
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper
• lettuce, leave for serving

1. In a large skillet, over low heat, heat the oil and saute the onion until soft, about 5 minutes.
2. Add the potatoes.
3. Sprinkle with the thyme and oregano, partially cover, and cook for 15-20 minutes over medium heat, turning often, until potatoes are lightly browned.
4. 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.
5. Serve warm or cold on lettuce leaves.

olive oil, onion, idaho hash brown potatoes, thyme, oregano, turkey, frozen peas, cherry tomatoes, green chili peppers, cider vinegar, salt, ground pepper

Taken from www.food.com/recipe/all-american-idaho-potato-and-turkey-salad-341331 (may not work)