Summer Potato Salad

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

1. 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).
2. 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.
3. 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.
4. Mix the dressing with the potatoes and refrigerate 30 minutes to infuse flavours.
5. Add salt and pepper to taste.