Potato Salad With Smoked Turkey And Artichoke Hearts

Recipe Ingredients

2 lbs	908g / 32oz	Yukon gold potatoes - or small red new pot
2		Garlic - peeled and coarsely
5 tablespoons	75ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground black pepper
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Paprika
2/3 cup	157ml	Olive oil
1/3 cup	48g / 1.7oz	Finely chopped parsley
1/4 cup	4g / 0.1oz	Finely chopped cilantro
2 cups	125g / 4.4oz	Diced smoky turkey - or chicken
2		Artichoke hearts - drained and quartered (14oz)
1		Green olives - pimento-stuffed (2oz)
		And chopped
1		Celery - diced

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.

Source:
Emeril Lagasse

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