- Place the potatoes in a pot. Cover with cold water. Season with salt. Bring to a boil and simmer for 20 to 30 minutes or until the potatoes are tender. Drain and let cool.
- Meanwhile, place the Jerusalem artichokes in another pot. Cover with cold water. Season with salt. Bring to a boil and simmer for 20 to 30 minutes or until the Jerusalem artichokes are tender. Drain and let cool.
- Cut the potatoes into quarters and the Jerusalem artichokes into pieces the same size as the potatoes.
- Add the potatoes, Jerusalem artichokes, cucumbers and nuts to the bowl of dressing. Toss gently. Adjust the seasoning.
- Serve immediately as a side dish with meat or poultry, if desired.
The Jerusalem artichoke is a once-forgotten vegetable that is making a comeback. Native of North America, it was named Jerusalem artichoke because of its unique taste that is reminiscent of artichoke. It is mainly available in the fall but it keeps well for three to four months when stored in a perforated plastic bag in the refrigerator. You can prepare it in dishes as you would potatoes, in gratins and soups. It blackens quickly, so place in a bowl of lemon water after peeling this tuber.