Potato Salad with Smoked Turkey & Artichoke Hearts
Yield
8 servingsPrep
40 minCook
20 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
Yukon gold, or small red, scrubbed |
|
| 2 | cloves |
garlic
medium, peeled and coarsely chopped |
|
| 5 | tablespoons |
lemon juice
fresh |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
paprika
|
|
| ⅔ | cup |
olive oil
|
|
| ⅓ | cup |
parsley leaves
finely chopped |
|
| ¼ | cup |
cilantro
finely chopped |
|
| 2 | cups |
turkey
or chicken, smoked |
*
|
| 2 | Jars |
artichoke hearts
drained and quartered, (14 ounces each) |
*
|
| 1 | jar |
pimento stuffed green olives
drained and chopped, 2 ounces each |
*
|
| 1 | each |
celery stalks
large, diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
Yukon gold, or small red, scrubbed |
|
| 2 | cloves |
garlic
medium, peeled and coarsely chopped |
|
| 75 | ml |
lemon juice
fresh |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
paprika
|
|
| 158 | ml |
olive oil
|
|
| 79 | ml |
parsley leaves
finely chopped |
|
| 59 | ml |
cilantro
finely chopped |
|
| 473 | ml |
turkey
or chicken, smoked |
*
|
| 2 | Jars |
artichoke hearts
drained and quartered, (14 ounces each) |
*
|
| 1 | jar |
pimento stuffed green olives
drained and chopped, 2 ounces each |
*
|
| 1 | each |
celery stalks
large, diced |
|
Directions
- Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender Cool, peel and slice the potatoes; place in a large bowl.
- Place the garlic in a food processor and chop finely. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Process to blend. Slowly add the olive oil, processing until the dressing is emulsified.
- Combine the potatoes with the parsley, cilantro, smoked Mix with the dressing and refrigerate until ready to use. Note: For a vegetarian salad, omit the smoked turkey.
