Potato salad with smoked turkey and artichoke hearts

8 servings

Ingredients

Quantity Ingredient
2 pounds Yukon gold potatoes or small red new potatoes scrubbed
2 mediums Cloves garlic peeled and coarsely chopped
5 tablespoons Fresh lemon juice
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
½ teaspoon Ground cumin
¼ teaspoon Cayenne pepper
¼ teaspoon Paprika
⅔ cup Olive oil
⅓ cup Finely chopped parsley
¼ cup Finely chopped cilantro
2 cups 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.

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

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