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Potato Salad with Smoked Turkey & Artichoke Hearts

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Submitted by Fritz

Potato salad with smoked turkey, artichoke hearts, and green olives in a cumin-spiked lemon-garlic vinaigrette. A mayo-free, Mediterranean-inspired picnic salad.

YIELD

8 servings

PREP

40 min

COOK

20 min

READY

60 min

This isn’t your standard mayo-and-mustard potato salad. Steamed Yukon Gold potatoes tossed with smoked turkey, artichoke hearts, pimento-stuffed olives, and a bold lemon-garlic dressing spiked with cumin, cayenne, and paprika. It’s closer to a Mediterranean composed salad than a deli counter side.

The dressing is built in the food processor. Raw garlic gets chopped fine, then lemon juice and spices go in before olive oil streams in slowly to emulsify. That emulsion coats the warm potatoes and soaks in as they cool, which means flavor in every bite instead of dressing pooling at the bottom of the bowl.

Steaming the potatoes instead of boiling keeps them from getting waterlogged. Waxy Yukon Golds or small reds hold their shape when sliced and don’t crumble into mush when tossed with the dressing and mix-ins.

Kitchen Tips

  • Dress the potatoes while they’re still warm. Warm potatoes absorb the vinaigrette much better than cold ones. Let the dressed salad cool in the fridge before adding the herbs.
  • Drain the artichoke hearts thoroughly. Excess brine dilutes the dressing and throws off the seasoning balance.
  • Fresh parsley and cilantro go in at the end, not cooked with anything. Their bright, herbal flavor fades quickly with heat or prolonged marinating.
  • This tastes better after sitting in the fridge for at least an hour. The flavors meld and the cumin becomes more pronounced.

Variations

  • Vegetarian version: The recipe itself notes this: simply omit the smoked turkey. The artichokes and olives provide plenty of substance.
  • Greek-style: Add crumbled feta and kalamata olives in place of the pimento-stuffed green olives for a tangier, saltier spin.

Ingredients

2 907.2
POUNDS G POTATOES
Yukon gold, or small red, scrubbed
2 2
CLOVES CLOVES GARLIC
medium, peeled and coarsely chopped
5 75
TABLESPOONS ML LEMON JUICE
fresh
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
½ 2.5
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML CAYENNE PEPPER
¼ 1.3
TEASPOON ML PAPRIKA
158
CUP ML OLIVE OIL
79
CUP ML PARSLEY LEAVES
finely chopped
¼ 59
CUP ML CILANTRO
finely chopped
2 473
CUPS ML TURKEY
or chicken, smoked *
2 2
JARS JARS ARTICHOKE HEART
drained and quartered, (14 ounces each) *
1 1
JAR JAR PIMENTO STUFFED GREEN OLIVES
drained and chopped, 2 ounces each *
1 1
LARGE EACH CELERY STALK
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.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 264 62% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 28%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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