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
1/3 cup light mayonnaise
2 tablespoons milk
1 green onion, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 egg, hard-cooked
Halve sunchokes. Slice thinly. Drop in bowl of water mixed with 2 tablespoons lemon juice while slicing. Drain sunchokes well.
Steam over simmering water 5 minutes or till tender. Rinse in cool water. Drain well.
In a large bowl, gently toss together steamed sunchokes with desired potato slices, celery and bell pepper.
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.
Transfer to a lettuce-lined bowl or platter to serve, or cover and chill up to 24 hours before serving.