Recipe - Potato Salad With Smoked Turkey And Artichoke

2 pound Yukon gold potatoes
or small red new potatoes
scrubbed
2 md Cloves garlic
peeled and coarsely chopped
5 tablespoon Fresh lemon juice
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
One half teaspoon Ground cumin
One fourth teaspoon Cayenne pepper
One fourth teaspoon Paprika
2/3 cup Olive oil
1/3 cup Finely chopped parsley
One fourth cup Finely chopped cilantro
2 cup Diced smokey turkey
or chicken
2 Jars (14oz) artichoke hearts
drained and quartered
1 Jar (2oz) green olives
pimentostuffed
drained and chopped
1 lg Rib celery; minced

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