Jerusalem artichoke potato salad

Ingredients for 4 servings:

• 400 g Jerusalem artichoke
• 300 g potatoes (small, waxy)
• 4 tsp mustard (Pommery mustard)
• ½ lemon(s), juice
• 8 tbsp oil (sunflower oil)
• 4 tbsp sour milk
• 5 tbsp vegetable broth
• pepper
• Caraway seeds
• nutmeg
• chervil
• Parsley
• chives

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with Pommery mustard sauce

Wash the Jerusalem artichokes and cook in salted water for 5-10 minutes until al dente, then peel the skins. Boil the potatoes, skinless and separated, in salted water for about 20 minutes until not too soft. Meanwhile, prepare the vinaigrette. To do this, puree the mustard, lemon juice, sunflower oil, and sour cream with the vegetable stock, pepper, salt, caraway seeds, and nutmeg using a hand blender. Peel the potatoes. Allow the potatoes to cool slightly and then slice thinly. Slice the Jerusalem artichokes thinly in the same way. Arrange the potato and Jerusalem artichoke slices alternately on plates. Drizzle with the vinaigrette. Garnish with chervil, parsley, and chives.