Potato Salad With Smoked Turkey And Artichoke
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetarian | Salads, Turkey, Vegetables | 8 | Servings |
INGREDIENTS
| 2 | lb | Yukon gold potatoes |
| or small red new potatoes | ||
| scrubbed | ||
| 2 | Cloves garlic | |
| peeled and coarsely | ||
| chopped | ||
| 5 | T | Fresh lemon juice |
| 1/2 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 1/2 | t | Ground cumin |
| 1/4 | t | Cayenne pepper |
| 1/4 | t | Paprika |
| 2/3 | c | Olive oil |
| 1/3 | c | Finely chopped parsley |
| 1/4 | c | Finely chopped cilantro |
| 2 | c | Diced smokey turkey |
| or chicken | ||
| 2 | Jars, 14oz artichoke hearts | |
| drained and quartered | ||
| 1 | Jar, 2oz green olives | |
| pimento-stuffed | ||
| drained and chopped | ||
| 1 | Rib celery, diced |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 197
Calories From Fat: 174
Total Fat: 19.6g
Cholesterol: 0mg
Sodium: 615.2mg
Potassium: 211.8mg
Carbohydrates: 3.2g
Fiber: 1.5g
Sugar: <1g
Protein: 3.5g