Jerusalem Artichoke and Potato Salad
This potato salad starring Jerusalem artichokes makes a great side dish for meat and poultry. Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 1/4 lb (565 g) baby potatoes
- 10 oz (300 g) Jerusalem artichokes, peeled or unpeeled (see note)
- 1 cup (160 g) cucumber, peeled, seeded and diced (about half a cucumber)
- 1/3 cup (35 g) walnuts, broken into pieces and roasted
- 3/4 cup (180 ml) mayonnaise
- 2 tsp (10 ml) white wine vinegar
- 1 orange, zest finely grated
- 2 tbsp (30 ml) orange juice
- 2 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
Instructions
- Place the potatoes in a pot. Cover with cold water. Season with salt. Bring to a boil and simmer for 20 to 30 minutes or until the potatoes are tender. Drain and let cool.
- Meanwhile, place the Jerusalem artichokes in another pot. Cover with cold water. Season with salt. Bring to a boil and simmer for 20 to 30 minutes or until the Jerusalem artichokes are tender. Drain and let cool.
- Cut the potatoes into quarters and the Jerusalem artichokes into pieces the same size as the potatoes.
- Meanwhile, in a large bowl, whisk together the mayonnaise, vinegar, orange zest and juice, chives and thyme. Season with salt and pepper.
- Add the potatoes, Jerusalem artichokes, cucumbers and nuts to the bowl of dressing. Toss gently. Adjust the seasoning.
- Serve immediately as a side dish with meat or poultry, if desired.
This potato salad starring Jerusalem artichokes makes a great side dish for meat and poultry.
Featured in the book Ma cuisine week-end Book (French Version)