Sunchoke® and Potato Salad

Serving Size

4-6

Prep Time

5 min

Cook Time

15 min

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Serving Size

4-6

Prep Time

5 min

Cook Time

15 min

Ingredients

  • 8 oz. Sunchokes® (about half of the 1-lb. package)

  • 2 cups sliced cooked potatoes (such as Frieda's Purple Potatoes)

  • 1/2 cup chopped celery

  • 1/2 cup chopped red, green, or yellow bell peppers

  •    

  • Mayonnaise Dressing:

  • 1/3 cup light mayonnaise

  • 2 tablespoons milk

  • 1 green onion, minced

  • 1 teaspoon Worcestershire sauce

  • 1/4 teaspoon pepper

  • 1 egg, hard-cooked

Cooking Steps

  1. 1

    Halve sunchokes. Slice thinly. Drop in bowl of water mixed with 2 tablespoons lemon juice while slicing. Drain sunchokes well.

  2. 2

    Steam over simmering water 5 minutes or till tender. Rinse in cool water. Drain well.

  3. 3

    In a large bowl, gently toss together steamed sunchokes with desired potato slices, celery and bell pepper.

  4. 4

    For dressing, in a narrow bowl, whisk together mayonnaise, milk, onion, Worcestershire, and pepper till well blended. Stir in hard-cooked egg. Spoon over potato mixture. Toss well.

  5. 5

    Transfer to a lettuce-lined bowl or platter to serve, or cover and chill up to 24 hours before serving.

Where to Buy Frieda’s

Where to Buy Frieda’s