Sunchoke® and Potato Salad
8 oz. Sunchokes® (about half of the 1-lb. package)
2 cups sliced cooked potatoes (such as Frieda’s Purple Potatoes, or Gourmet Potato Medley)
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.
Analyzed to serve 6. Calories 120, Total Fat 4g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 35mg, Sodium 130mg, Total Carbohydrate 18g, Dietary Fiber 2g, Sugars 6g, Protein 3g, Vitamin A 10%, Vitamin C 40%, Iron 10%.