Potato Salad with Smoked Turkey and Artichoke Hearts

2 lb Yukon gold potatoes

-or small red new potatoes -scrubbed 2 md Cloves garlic

-peeled and coarsely chopped 5 tb Fresh lemon juice

1/2 ts Salt

1/2 ts Freshly ground black pepper

1/2 ts Ground cumin

1/4 ts Cayenne pepper

1/4 ts Paprika

2/3 c Olive oil

1/3 c Finely chopped parsley

1/4 c Finely chopped cilantro

2 c Diced smokey turkey

-or chicken 2 Jars (14oz) artichoke hearts

-drained and quartered 1 Jar (2oz) green olives

-pimento-stuffed -drained and chopped 1 lg Rib celery; 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 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.