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60 minutes
Prep: 40 minutes
Cook: 20 minutes
264 calories per serving view nutrition facts
8 servings
suggest servings
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| 2 | pounds | potatoes | Yukon gold, or small red, scrubbed |
| 2 | cloves | garlic | medium, peeled and coarsely chopped |
| 5 | tablespoons | lemon juice | fresh |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | freshly ground |
| 1/2 | teaspoon | cumin | ground |
| 1/4 | teaspoon | cayenne pepper | |
| 1/4 | teaspoon | paprika | |
| 2/3 | cup | olive oil | |
| 1/3 | cup | parsley leaves | finely chopped |
| 1/4 | cup | cilantro | finely chopped |
| 2 | cups | turkey | or chicken, smoked |
| 2 | Jars | artichoke hearts | drained and quartered, (14 ounces each) |
| 1 | jar | pimento stuffed green olives | drained and chopped, 2 ounces each |
| 1 | each | celery stalks | large, diced |
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 Mix with the dressing and refrigerate until ready to use.
Note: For a vegetarian salad, omit the smoked turkey.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 160mg | 7% |
| Total Carbohydrate 25.0g | 8% |
| Dietary Fiber 2.0g | 9% |
| Sugars 1.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 6% | Vitamin C | 28% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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