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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Preparation Time: 1-10 Minutes / Number of Servings: 8 |
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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.
Comments: For a vegetarian salad, omit the smoked turkey.
| Ingredients:
2 Pound(s) Yukon gold potatoes or small red new potatoes scrubbed
2 medium Cloves garlic peeled and coarsely chopped
5 Tablespoon(s) Diced smokey turkey or chicken
1/2 Teaspoon(s) Mustard; Dry
1/2 Teaspoon(s) Freshly ground black pepper
1/2 Teaspoon(s) Ground cumin
1/4 Teaspoon(s) Cayenne pepper
1/4 Teaspoon(s) Coleman's dry mustard
2/3 Cup(s) Fresh ground pepper to taste
1/3 Cup(s) Finely chopped parsley
1/4 Cup(s) Finely chopped cilantro
2 Jars (14oz) artichoke hearts drained and quartered
1 Jar (2oz) green olives pimento-stuffed drained and chopped
1 large Rib celery; diced |
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