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JICAMA “POTATO” SALAD – paleo recipe
Stav Kogan

JICAMA “POTATO” SALAD

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. JICAMA:
  2. 1.
  3. 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.)
  4. When you’re done chopping, you should have about 6 cups of cubes.
  5. Place the jicama and salt in a slow cooker and add enough water to cover the jicama by about 2 inches.
  6. Cover and cook on high for 12–24 hours. The longer it simmers, the more tender it becomes.
  7. 2.
  8. When the jicama has finished its soak, drain, pat dry, and place in the refrigerator until you’re ready to assemble the salad. SALAD:
  9. 1.
  10. Cut the bacon crosswise into 1/4-inch-wide pieces.
  11. 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.
  12. Remove from the pan with a wooden spoon and drain on a paper towel.
  13. 2.
  14. Place bacon, eggs, celery, onion, parsley, chives, mustard, paprika, salt, and pepper in a large mixing bowl.
  15. Blend with a rubber scraper, then add jicama and mix again.
  16. Add mayo and gently fold until combined.
  17. Chill for 20–30 minutes before eating to allow the flavors to meld. YOU KNOW HOW YOU COULD DO THAT?
  18. Add 1/4 cup chopped dill pickles and/or 1/4 cup diced bell pepper.

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