Love potato salad but don't want to eat all those potatoes?  I love potatoes but sometimes my boss doesn't always want to eat potatoes so I turn to sunchokes for my substitute.  Another name for sunchokes is Jerusalem artichokes.  Although sunchokes have no relation to artichoke or Jerusalem, they are related to the sunflower.  Sunchokes are a great source of dietary fiber and carbohydrates.  It is a great tuber vegetables that can be roasted, boiled, fried, or eaten raw. This application was a simple way to make potato salad without potatoes.  It is an easy recipe than fool any potato lover.  I didn't want to serve my potato salad all alone so I integrated it with greens and a few other ingredients for a more balanced dish.  So your getting a little more than just a "potato" salad recipe.

5 lb Sunchokes peeled and sliced

1/2 red onion julienned

1 pkg. 12oz large diced beef bacon

1 1/2 cup Mayo

1/4 cup Whole grain mustard

Splash Tabasco

Splash worcestershire sauce

1/8 cup Chopped parsley

1 tbsp veg oil

1 avocado sliced thick

1 head of hearts of romaine chopped

4 eggs boiled and quartered

1 cup of spinach

3 red radishes sliced thin

1/2 cup of feta cheese

Olive oil

Tarragon dressing

3 tbsp. of chopped tarragon

1/3 cup of mayo

3 tbsp. of red wine vinegar

1 tsp of fresh cracked pepper

salt to taste

For the Sunchokes

In a salted pot of water place sliced sunchokes in and bring to a light simmer and cook until the sunchokes are just done 10 to 15 minutes.  If the sunchokes are to soft they will fall apart so make sure to cook the sunchokes until the are just tender but not crunchy.   Meanwhile in a hot sauté pan or cast iron skillet place 1 tbsp of oil and add all the diced bacon.   Cook for about 8 minutes you might want to turn the heat to med-high if it's splattering too much.   When the bacon starts to brown add the onions and a pinch of salt and cook another 3 minutes until the bacon is nice and crispy and the onions are tender and the set aside.    Drain the sunchokes and place in a large mixing bowl add the bacon, onions, and all the left over bacon fat  (save just a few bacon bits to the side for garnishing the salad).  Everything should still be really warm. Now add the mayo, mustard, tabasco, worcestershire, parsley, salt, and pepper.   Mix thoroughly and taste. Adjust seasoning if needed.  Set aside and keep warm or room temperature.

For the tarragon dressing.

Mix all the ingredients together in bowl and season with salt and pepper.  Set aside until ready to use.

To assemble the salad

Place 3 thick slices of avocado on the plate.  Spoon on the dressing on the bottom of the plate.  Then place a spoonful of the sunchoke "potato" salad on the plate in between the avocado pieces.  Add romaine, spinach, radish to a bowl and toss with a tablespoon of olive oil, salt, and pepper.  Place the greens on top and around the plate.  Finish with feta cheese and any left over bacon bits.  Bon Appetite!

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