Name: Jerusalem Artichoke and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
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

Note from Ricardo

The Jerusalem artichoke is a once-forgotten vegetable that is making a comeback. Native of North America, it was named Jerusalem artichoke because of its unique taste that is similar to the artichoke. It is mainly available in the fall, but it keeps well for three to four months when stored in a perforated plastic bag in the refrigerator. You can prepare it in dishes as you would potatoes, in gratins and soups. Its flesh blackens quickly when exposed to air, so place in a bowl of lemon water after peeling.

Jerusalem Artichoke and Potato Salad

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Note from Ricardo

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