Potato Salad with Smoked Turkey and Artichoke Hearts

Yields:	8 servings
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	Preparation	40 minutes
	Cooking	20 minutes
	Ready In	60 minutes

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Ingredients

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

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 Mix with the dressing and refrigerate until ready to use.

Note: For a vegetarian salad, omit the smoked turkey.