Potato Salad With Smoked Turkey & Artichoke

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Servings: 8 Difficulty: Intermediate
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A hearty, smoky salad combining creamy potatoes with tangy artichokes and savory turkey.
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This robust potato salad offers a delightful twist on the classic picnic staple by incorporating smoked turkey and tender artichoke hearts. The dish balances the earthy richness of Yukon gold potatoes with the bright, acidic punch of a fresh lemon-garlic vinaigrette. Warm spices like cumin and paprika add depth, while fresh parsley and cilantro provide a vibrant herbal finish. It’s a satisfying meal that works beautifully for lunch, potlucks, or as a substantial side dish. The combination of texturesâÂÂfrom the soft potatoes to the crisp celery and olivesâÂÂmakes every bite interesting. Simple to assemble yet complex in flavor, this salad is sure to become a regular favorite for gatherings or quick weeknight dinners.

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Potato Salad With Smoked Turkey & Artichoke

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 174.8

Description

This robust potato salad offers a delightful twist on the classic picnic staple by incorporating smoked turkey and tender artichoke hearts. The dish balances the earthy richness of Yukon gold potatoes with the bright, acidic punch of a fresh lemon-garlic vinaigrette. Warm spices like cumin and paprika add depth, while fresh parsley and cilantro provide a vibrant herbal finish. It&# 226;ÂÂs a satisfying meal that works beautifully for lunch, potlucks, or as a substantial side dish. The combination of texturesâÂÂfrom the soft potatoes to the crisp celery and olivesâÂÂmakes every bite interesting. Simple to assemble yet complex in flavor, this salad is sure to become a regular favorite for gatherings or quick weeknight dinners.

Ingredients

Directions

  1. Scrub the Yukon gold potatoes and place them in a steamer basket set over boiling water.
  2. Cover and steam the potatoes for 20 to 25 minutes, or until they are tender when pierced with a fork.
  3. Remove potatoes from heat, let them cool slightly, then peel and slice them into a large mixing bowl.
  4. While potatoes cool, place peeled garlic cloves in a food processor and pulse until finely chopped.
  5. Add lemon juice, salt, black pepper, cumin, cayenne, and paprika to the food processor with the garlic.
  6. Process briefly to blend the spices and garlic into the lemon juice.
  7. With the processor running, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
  8. To the bowl of sliced potatoes, add finely chopped parsley, cilantro, diced smoked turkey, quartered artichoke hearts, chopped green olives, and diced celery.
  9. Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated.
  10. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 174.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.6mg1%
Total Carbohydrate 38.6g13%
Dietary Fiber 5.0g20%
Sugars 1.8g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, smoked turkey, artichoke hearts, yukon gold, lemon vinaigrette, cumin, paprika, garlic dressing, green olives, celery, parsley, cilantro, picnic food, lunch ideas, side dish, emulsified dressing, smoky flavor, hearty salad, potluck recipe, vegetarian option
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