
Yield: 6-8 servings
Ingredients
- 2 pounds small red or white new potatoes, scrubbed (907grams)
- 3 cloves garlic, minced
- ¼ cup fresh lemon juice (60ml)
- 1 teaspoon of salt (5ml)
- 1 teaspoon of fresh black pepper (5ml)
- 1 teaspoon of cumin (5ml)
- 1 teaspoon of sugar (5ml)
- ½ teaspoon cayenne pepper (2.5ml)
- ½ teaspoon paprika (2.5ml)
- ½ cup olive oil (125ml)
- 1/3 cup of fresh chopped parsley (80ml)
- ¼ cup fresh chopped cilantro (60ml)
- 2 cups canned or jarred artichoke hearts, drained and quartered (500ml)
- 1 cup of black, pitted kalamata olives (250ml)
- 2 large ribs celery, diced small
- 4 pickled small gherkins, chopped fine
- Additional salt and pepper to taste
Directions
- Place the potatoes in a large uncovered pot of boiling salted water. Let potatoes boil for 5 minutes. Reduce heat to low and cover pot with lid. Continue to cook potatoes until tender (approximately10 minutes).
- Strain potatoes in a colander. Run potatoes under cold water. When the potatoes are cooled, slice in halves. Place in a large bowl. Combine the potatoes with the parsley, cilantro, artichoke hearts, black-pitted olives, chopped gherkins and celery ribs.
- Place garlic in a food processor and puree. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Blend in food processor. Slowly add the olive oil, processing until the dressing is emulsified.
- Mix the dressing with the potatoes and refrigerate 30 minutes to infuse flavours.
- Add salt and pepper to taste.