Potato Salad with Smoked Turkey & Artichoke Hearts

Name: Potato Salad with Smoked Turkey and Artichoke Hearts
Total time: P1H
Yield: 8
Cuisine: Fusion
Ingredients: potatoes; garlic; lemon juice; salt; black pepper; cumin; cayenne pepper; paprika; olive oil; parsley leaves; cilantro; turkey; artichoke hearts; pimento stuffed green olives; celery stalks

Submitted by Fritz

YIELD

8 servings

PREP

40 min

COOK

20 min

READY

60 min

Ingredients

POUNDS POTATOES
Yukon gold, or small red, scrubbed

CLOVES GARLIC
medium, peeled and coarsely chopped

TABLESPOONS LEMON JUICE
fresh

TEASPOON SALT

TEASPOON BLACK PEPPER
freshly ground

TEASPOON CUMIN
ground

TEASPOON CAYENNE PEPPER

TEASPOON PAPRIKA

⅔

CUP OLIVE OIL

⅓

CUP PARSLEY LEAVES
finely chopped

CUP CILANTRO
finely chopped

CUPS TURKEY
or chicken, smoked *

JARS ARTICHOKE HEARTS
drained and quartered, (14 ounces each) *

JAR PIMENTO STUFFED GREEN OLIVES
drained and chopped, 2 ounces each *

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.