Potato Salad With Smoked Turkey & Artichoke Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Yukon gold potatoes or small red new potatoes scrubbed,
2 medium: Cloves garlic peeled and coarsely chopped,
5 tbsp: Fresh lemon juice,
1/2 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
1/2 tsp: Ground cumin,
1/4 tsp: Cayenne pepper,
1/4 tsp: Paprika,
2/3 cup: Olive oil,
1/3 cup: Finely chopped parsley,
1/4 cup: Finely chopped cilantro,
2 cup: Diced smokey turkey or chicken,
2 Jars: , (14oz) artichoke hearts drained and quartered
1 Jar: , (2oz) green olives pimento-stuffed drained and chopped
1 large: Rib celery, diced
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp