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)
Instructions
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1
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.
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2
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.
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3
Cut the potatoes into quarters and the Jerusalem artichokes into pieces the same size as the potatoes.
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4
Meanwhile, in a large bowl, whisk together the mayonnaise, vinegar, orange zest and juice, chives and thyme. Season with salt and pepper.
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5
Add the potatoes, Jerusalem artichokes, cucumbers and nuts to the bowl of dressing. Toss gently. Adjust the seasoning.
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6
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)
