SERVES 4 to 6

Seemingly impenetrable, with an appearance between a potato and a rock, jicama is not the supermodel of the produce world. But remove that tough, dusty brown skin, and you’ll find a sweet, tender, juicy inside that’s remarkably similar to a potato. Unlike potato, however, it can be eaten raw. Cut into slices or sticks, jicama is a refreshing addition to crudité plates. Cubed and slowly simmered, jicama softens and lives up to its alternative name: the Mexican potato.

NOTE: This recipe requires you to pre-soak the jicama for 12–24 hours, so you’ll need to start the process the day before you want to eat it.



• 2 pounds jicama
• 1 teaspoon salt


• 4 strips sugar-free, nitrate-free bacon
• 4 large hard-boiled eggs, peeled and diced
• 1 medium stalk celery, diced (about 1/2 cup)
• 1/2 medium yellow or red onion, diced (about 1/2 cup)
• 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
• 1 tablespoon dried chives
• 3/4 teaspoon dried mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup Olive Oil Mayo



1. Cut the jicama into 1/2-inch dice. (Whether or not to peel it is up to you; I usually peel half and leave the skin on half to better impersonate a potato.) When you’re done chopping, you should have about 6 cups of cubes. Place the jicama and salt in a slow cooker and add enough water to cover the jicama by about 2 inches. Cover and cook on high for 12–24 hours. The longer it simmers, the more tender it becomes.

2. When the jicama has finished its soak, drain, pat dry, and place in the refrigerator until you’re ready to assemble the salad.


1. Cut the bacon crosswise into 1/4-inch-wide pieces. Place the chopped bacon in a cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3–4 minutes. Remove from the pan with a wooden spoon and drain on a paper towel.

2. Place bacon, eggs, celery, onion, parsley, chives, mustard, paprika, salt, and pepper in a large mixing bowl. Blend with a rubber scraper, then add jicama and mix again. Add mayo and gently fold until combined. Chill for 20–30 minutes before eating to allow the flavors to meld.


Add 1/4 cup chopped dill pickles and/or 1/4 cup diced bell pepper.