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.
INGREDIENTS
JICAMA:
• 2 pounds (907 g) jicama
• 1 teaspoon (5 ml) salt
SALAD:
• 4 strips sugar-free, nitrate-free bacon
• 4 large hard-boiled eggs, peeled and diced
• 1 medium stalk celery, diced (about 1/2 cup (480 ml))
• 1/2 medium yellow or red onion, diced (about 1/2 cup (480 ml))
• 1/2 cup (480 ml) fresh parsley leaves, minced (about 2 tablespoons (30 ml))
• 1 tablespoon (15 ml) dried chives
• 3/4 teaspoon (20 ml) dried mustard
• 1/2 teaspoon (10 ml) paprika
• 1/2 teaspoon (10 ml) salt
• 1/2 teaspoon ground black pepper
• 3/4 cup (960 ml) Olive Oil Mayo
DIRECTIONS
JICAMA:
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 (1440 ml) 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.
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.
YOU KNOW HOW YOU COULD DO THAT?
Add 1/4 cup (960 ml) chopped dill pickles and/or 1/4 cup (960 ml) diced bell pepper.
More Recipes You'll Love
Jicama potato salad has all the nostalgia of a picnic classic: tender cubes, crisp bacon, hard-boiled egg, celery, and a paprika-mustard mayo dressing. The jicama simmers overnight until it truly impersonates potato. Chill it well and watch it vanish first.
Pro Tips
- The slow cooker is make-or-break. Simmer the jicama 12 to 24 hours in salted water until genuinely tender, then chill it before assembling.
- Peel half the jicama and leave the skin on half so the cubes look and feel like red potato.
- Start the bacon in a cold skillet so it renders evenly and stays crisp against the creamy dressing.
- Chill the finished salad 20 to 30 minutes before serving. The dressing needs the time to meld with the cubes.
- Fold in 1/4 cup of chopped dill pickles or diced bell pepper at the end for classic picnic crunch.
Frequently Asked Questions
Can I make jicama potato salad ahead of time?
Yes, and it is better for it. Assemble it up to 2 days ahead and refrigerate so the flavors meld overnight. Stir gently before serving.
Does it really taste like potato salad?
Very close. Slow-simmered jicama has the same tender, starchy bite, and the bacon, egg, and mayo dressing do the rest. Most guests never guess.
How long does it keep in the fridge?
Up to 3 days covered. Keep it cold and give it a gentle fold before serving, since the dressing settles as it sits.
Is this salad paleo?
Yes, as long as the bacon is sugar-free and nitrate-free and your mayo is paleo-friendly. It is also gluten-free and dairy-free.
Recipe Card
- 2 lb jicama
- 1 tsp 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 tbsp dried chives
- 3/4 tsp dried mustard
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup Olive Oil Mayo
JICAMA:
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. 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. YOU KNOW HOW YOU COULD DO THAT?
Add 1/4 cup chopped dill pickles and/or 1/4 cup diced bell pepper.
