Last Sunday I stopped at the Sassafras Kitchen stand at the Montavilla Farmers Market, intrigued to find Southern food amongst the Sol Pops and Thai-2-Go, and drawn by the half-pint jars of something stacked on the table. Drawing near, I learned that there was Sunchoke Relish in those jars and eagerly accepted an invitation to try some on a chip. Like all good relishes, this one had a perfect balance of sour and sweet, with a nice mustard tang and crisp, thin slices of sunchokes. Longing for more, I was delighted to see the offering of Potato Salad with Sunchoke Relish on the stand's menu. Along with a plate of potato salad, I bought a jar of relish, looking forward using it in potato salad with my homemade mayonnaise later in the week. I typically make a more German-inspired potato salad, with a sour cream-based dressing, dill pickles, and Westphalia ham, but this tangy Southern version was the perfect complement to my Maryland Fried Chicken.
Southern Potato Salad with Sunchoke Relish
If you can't pick up a jar of Sassafras Kitchen's Sunchoke Relish yourself, try this recipe from Lemonbasil, which looks to me like it would make a very reasonable facisimile.
2 pounds fingerling potatoes
1/2 cup mayonnaise
1 cup sunchoke relish
salt, pepper to taste
In a large pot containing enough water to cover by a couple inches, bring potatoes to a boil and cook for 15-20 minutes. Mix mayonnaise and relish. Drain potatos in a colander. When they are just cool enough to handle, slice potatoes into bite-size pieces and return to cooking pot. Toss sliced potatoes with mayonnaise and relish while potatoes are still warm, which helps them absorb the flavor of the dressing better. Add salt and pepper if desired. Serve warm or cold.