Potato Salad With Smoked Turkey And Artichoke Hearts Recipe

Potato Salad With Smoked Turkey And Artichoke Hearts Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
2 lbs: Yukon gold potatoes,
2/3 cup: Olive oil,
-or small red new potatoes,
1/3 cup: Finely chopped parsley,
-scrubbed,
1/4 cup: Finely chopped cilantro,
2 medium: Cloves garlic,
2 cup: Diced smokey turkey,
-peeled and coarsely chopped,
-or chicken,
5 tbsp: Fresh lemon juice,
2 Jars: , (14oz) artichoke hearts
1/2 tsp: Salt,
-drained and quartered,
1/2 tsp: Freshly ground black pepper,
1 Jar: , (2oz) green olives
1/2 tsp: Ground cumin,
-pimento-stuffed,
1/4 tsp: Cayenne pepper,
-drained and chopped,
1/4 tsp: Paprika,
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.

Printed in the June 8, 1994, issue of The Seattle Times. APB
Submitted By ALAN BURGSTAHLER On 10-12-94


Source from luhu.jp