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Sunchoke and Potato Salad

Recipe from the Tasting Table Test Kitchen for Maille Mustard.

  • Difficulty: easy
  • Budget: $$$$$
  • Sunchoke and Potato Salad

Ingredients

For the Roasted Sunchokes:

  • - 1 pound sunchokes, scrubbed 
  • - ¼ cup olive oil 
  • - 2 1thyme sprigs 
  • - Kosher salt and freshly ground black pepper, to taste 

For the Fried Shallots:

  • - Canola oil, for frying 
  • - 6 shallots, peeled and thinly sliced on a mandolin 
  • - 3 tablespoons all ­purpose flour  
  • - Kosher salt, to taste 

For the Boiled Potatoes and Greens:

  • - 1 pound baby new potatoes 
  • - Kosher salt, to taste 
  • - 1 bunch (7 ounces) mustard Greens, destemmed 

For the Dressing:

  • - ½ cup mayonnaise 
  • - ¼ cup Greek yogurt 
  • - 3 tablespoons Maille Sun­Dried Tomato & Espelette Chili Pepper mustard  
  • - 1 tablespoon Champagne vinegar 
  • - Kosher salt and freshly ground black pepper, to taste 
  • - 2 tablespoons roughly chopped parsley 
  • - 2 tablespoons roughly chopped tarragon 

Preparation

Make the roasted sunchokes: Preheat the oven to 350º and line a baking sheet with aluminum foil. In a large bowl, toss the roasted sunchoke ingredients together and spread out on to the prepared baking sheet. Roast until the sunchokes are tender, 20 to 25 minutes. Remove from the oven and cool completely. Once cooled, slice into ¼­inch rings. 

 

 

Prep Time:
20 minutes
Cooking Time:
35 minutes
Total Time:
55 minutes
Course:
Starter
Serves:
6 people

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