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Potato Salad With Smoked Turkey And Artichoke Hearts

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 lbs 908g / 32oz Yukon gold potatoes - or small red new pot

    2. 2 Garlic - peeled and coarsely

    3. 5 tablespoons 75ml Fresh lemon juice

    4. 1/2 teaspoon 2 1/2ml Salt

    5. 1/2 teaspoon 2 1/2ml Freshly ground black pepper

    6. 1/2 teaspoon 2 1/2ml Ground cumin

    7. 1/4 teaspoon 1 1/3ml Cayenne pepper

    8. 1/4 teaspoon 1 1/3ml Paprika

    9. 2/3 cup 157ml Olive oil

    10. 1/3 cup 48g / 1.7oz Finely chopped parsley

    11. 1/4 cup 4g / 0.1oz Finely chopped cilantro

    12. 2 cups 125g / 4.4oz Diced smoky turkey - or chicken

    13. 2 Artichoke hearts - drained and quartered (14oz)

    14. 1 Green olives - pimento-stuffed (2oz) And chopped

    15. 1 Celery - diced

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 1. 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.

    2. 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.

    3. Combine the potatoes with the parsley, cilantro, smoked turkey, artichoke hearts, green olives and celery. Mix with the dressing and refrigerate until ready to use. Note: For a vegetarian salad, omit the smoked turkey.

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