Sunchoke^® and Potato Salad

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.