Scrub potatoes, place in a large saucepan and cover with water. Cover and cook on medium-high until potatoes are soft (about 40 minutes). Reduce heat slightly if the pot begins to boil over.
Submerge potatoes in cold water to cool.
Chop cilantro, spinach, green bell peppers, cucumber and garlic and place in a large mixing bowl. Remove skin from potatoes, cut into chunks and add to vegetables in mixing bowl.
In a beaker or small bowl, mix together olive oil, red wine vinegar, sugar, pepper, dill weed and basil. Pour over potatoes and toss to coat. Add deviled eggs and stir gently. Place in refrigerator
Mince turkey and place in a mixing bowl. Chop tomato and onion very fine and add to turkey. Mix in mayonnaise, Italian salad dressing and pepper. Blend well and spread onto bread. Serve with Deviled Egg Salad.