1 1/4 lb (600 g) baby potatoes

10 oz (300 g) Jerusalem artichokes, peeled

1 cup (250 ml) cucumber, peeled, seeded and diced (approximately 1/2 cucumber)

1/3 cup (75 ml) walnuts, broken into pieces and toasted

Salt and pepper

Cook the potatoes and Jerusalem artichokes, separately, in salted boiling water until tender, 20 to 30 minutes. Drain and let cool.

Cut the potatoes into quarters and Jerusalem artichokes into pieces about the same size.

Meanwhile, prepare the dressing. In a bowl, whisk together the mayonnaise, vinegar, orange zest and juice, chives, and thyme. Season with salt and pepper. Set aside.

Pour the dressing in a large bowl. Add the potatoes, Jerusalem artichokes, cucumbers, and nuts. Toss gently. Adjust the seasoning.

Serve immediately as a side dish with meat or poultry.

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