Potato Salad with Jerusalem Artichokes
Prep: 15min
|
Servings: 4
|
Cook: 30min
Potato salad with Jerusalem artichokes is a recipe featuring fresh ingredients from the potato salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g Jerusalem artichokes
- 350 g waxy potatoes
- Salt
- 1 tbsp coarse mustard
- 0.5 untreated lemon (juice)
- 6 tbsp Olive oil
- 4 tbsp buttermilk
- 5 tbsp vegetable broth
- black pepper
- nutmeg
- fresh herbs (for garnish)
Instructions
-
1.
Cook the potatoes in salted water for 20-25 minutes until firm yet tender.
-
2.
Wash the Jerusalem artichokes thoroughly and boil them in salted water for 8-10 minutes until firm. Peel both the artichokes and potatoes, then slice thinly.
-
3.
Whisk together mustard, lemon juice, oil, buttermilk, and vegetable broth; season with salt, pepper, and freshly grated nutmeg.
-
4.
Arrange the sliced Jerusalem artichokes and potatoes fan‑shaped on four plates, drizzle with the vinaigrette, and top with fresh herbs before serving.
