Jerusalem Artichoke and Potato Salad | RICARDO

Name: Jerusalem Artichoke and Potato Salad | RICARDO
Total time: 45 min
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

www.ricardocuisine.com

This potato salad starring Jerusalem artichokes makes a great side dish for meat and poultry.

Keywords

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