Potato Topinambour Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A hearty salad mixing small potatoes with Jerusalem artichokes for texture. Includes crisp cucumber and toasted walnuts for a nutty crunch. Dressed with a citrusy mayo vinaigrette spiked with herbs. Cook times adjusted slightly. Quantities of main veggies reduced by 30 percent. Two ingredients replaced: walnuts swapped for pecans, orange juice replaced by lime juice. A fresh twist with mint leaves added alongside thyme. Steps rearranged and cook times tweaked by ±5 minutes for best timing. Salt and pepper used for seasoning. Ready to serve immediately or as side with poultry or red meat.
Prep:
10 min
Cook:
25 min
Total:
35 min
Servings:
6 servings
#salad
#vegan
#gluten-free
#french cuisine
#summery dish
Potatoes and Jerusalem artichokes, earthy, starchy, a combo almost rustic. Crunch from pecans replaces walnuts, lime juice swaps orange for zesty sharpness. Mint adds cool herb lift. Cold salad, a side or light main. Textures blend—soft, crunchy, creamy. No lactose, suitable gluten-free options. Quick to prep, a bit of simmer time. Mayonnaise and herbs marry it all, a citrus note cuts richness. Colors pop green, white, orange less so now lime. Not complicated but slightly different. Try now, toss together, eat fresh or chilled. Summer to mid-winter on table. Crowds like it. Versatile with many dishes.
Ingredients
- 400 g small potatoes
- 210 g Jerusalem artichokes, peeled or not
- 110 g cucumber, peeled, seeded, diced
- 25 g pecans, toasted and chopped
Dressing
- 140 ml mayonnaise
- 8 ml white wine vinegar
- 1 lime, zest finely grated
- 25 ml lime juice
- 25 ml chopped fresh chives
- 5 ml mint leaves chopped
- 5 ml thyme leaves
- salt and pepper
About the ingredients
Small potatoes, keep unpeeled or scrub well, skin adds texture and nutrients. Jerusalem artichokes—cored or peeled? Either works, peel if skin tough or dirty. Match cut sizes for even cooking. Pecans toasted—watch not to burn, brings nutty flavor. Cucumber peeled and seeded prevents watering down salad. Lime juice and zest fresh, key for brightness. Mayonnaise base creamy but swap brands if allergy issues. Fresh herbs—chives, thyme, mint—chopped finely for even distribution. Salt pepper steady, adjust to taste. Measure liquid ingredients precisely for balance.
Method
- 1. Place potatoes in a pot. Cover with cold water. Salt lightly. Bring to boil then simmer for about 18-25 minutes or until tender. Drain, let cool a bit.
- 2. Meanwhile, topinambours go in a separate saucepan. Cover with cold water, salt added. Boil gently 18-25 minutes until soft. Drain and cool slightly.
- 3. Cut potatoes into chunks, matching size with topinambours chopped similarly.
- 4. In a large bowl, whisk mayo, vinegar, lime zest, lime juice, chives, mint, and thyme. Season with salt and pepper.
- 5. Add the veggies, cucumbers, and toasted pecans. Toss gently to coat everything well.
- 6. Taste and adjust seasoning as needed. Serve right away or alongside chicken or beef if you like.
Cooking tips
Cook potatoes and Jerusalem artichokes separately to control doneness. Use cold water start for even cooking. Simmer not boil vigorously to keep shape. Drain and cool slightly so salad isn’t hot when mixed. Cut sizes uniform, prevents big chunks standing out harshly. Whisk dressing thoroughly so all ingredients blend well. Incorporate veggies and nuts carefully to avoid breaking chunks. Season and taste last to avoid overseasoning. Serve immediately to keep salad fresh and crunchy; otherwise refrigerate briefly but expect some softening. Works well with poultry or grilled meats.
Chef's notes
- 💡 Start potatoes in cold water. Salt lightly. Helps with even cooking. Drain well. Let them cool. Cut into uniform chunks to maintain mix. Topinambours may need peeling. Check skin quality. Match sizes for even layering. Comes together better this way.
- 💡 Pecans or toasted nuts add a crunch. Don’t burn them. Gently toast until fragrant. Helps enhance flavor. Slower the better. Overcooked nuts? Not good. Cucumber, well-prepped—seeded and peeled; no excess moisture.
- 💡 Vinaigrette’s key. Mix mayo and vinegar first. Whisk a lot. Then add lime zest and juice, herbs one at a time. Adjust those flavors. Too tangy? More mayo. Needs more zing? Lime juice is there. Taste as you go.
- 💡 Seasoning is crucial. Salt and pepper should be added last. Can make or break a dish. Don’t overdo it at first. Taste, adjust until just right. This dish will chill. Some flavors meld better after a bit of rest.
- 💡 For storage, this salad is best eaten fresh. Keeps about 2 days in fridge, but watch the freshness. Flavors can fade. Textures soften, too. Consider making smaller batches. Adjust ingredients, or it piles up quickly.
Common questions
How to prepare topinambours?
Peel if skin tough. Clean well. Cut uniformly. Boil until tender. Can do skin-on. Cook all veggies same size. It helps cook evenly. Drain and cool.
What if I want to swap ingredients?
Pecans work, but almonds? Go for it. Citrus can change up flavors too. Lemon juice is great. Dill or basil as fresh herbs instead.
How should I serve this salad?
Great as a side with meats. Chicken works well, beef excellent too. Can eat alone as light lunch. Serve cold or room temperature.
Can I store leftovers?
Yes, refrigerate. Use airtight container, but it’s best fresh. Expect a bit of sogginess after a night. Consume within 2 days for taste.
