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Potato Salad With Smoked Turkey Artichoke

Ingredients
 

2 lb yukon gold potatoes or small red ne, w potatoes scrubbe
2 medium cloves garlic peeled and coarsely c, hopped
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 draine, d and quartered
1 jar (2oz) green olives pimento-stuf, fed drained a
1 large rib celery, diced



 
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Preparation
 
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.

 

 
Servings:
8


 

 

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