Description
A unique twist on traditional potato salad using sunchokes and kraut for a tangy flavor.
Ingredients
Scale
- 2 cups sunchokes, peeled and diced
- 1 cup sauerkraut, drained
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Boil the diced sunchokes in salted water until tender, about 10-15 minutes.
- Drain and let cool.
- In a large bowl, combine the cooled sunchokes, sauerkraut, mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the chopped green onions and mix well.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a vegan version, substitute mayonnaise with a plant-based alternative.
- Feel free to add other vegetables like celery or bell peppers for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Keywords: Sunchoke, Potato Salad, Kraut, Unique Salad Recipe