This recipe is insane! From the first bite, I declared it the best “potato” salad I had ever tasted, and it’s no wonder—this baby’s loaded with bacon and lightly dressed with homemade olive oil mayonnaise.
It’s also the perfect recipe for summer. If you have a potluck or are just grilling up some steaks, serve this as a side dish. Even the non-Paleo eaters will be blown away.
Jicama “Potato” Salad from Well Fed
Serves 4 to 6
- 2 pounds jicama
- 1 teaspoon salt
- 4 strips 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
Start this recipe a day in advance; the jicama needs to soak for 12 to 24 hours.
Peel two-thirds of the jicama with a vegetable peeler. Then cut all of the jicama into half-inch dice. Place the jicama in a slow cooker and add water until the jicama is covered by about two inches. Cook the jicama on high for 12 to 24 hours, depending on how done you’d like it to be. Cool the jicama to room temperature and place it in the refrigerator.
Cut the bacon into quarter-inch slices. Place the bacon in a cold pan and turn the heat onto medium high. Cook the bacon until it’s crispy. Remove the bacon and cool it to room temperature.
Place the bacon, eggs, celery, onion, parsley, chives, mustard, paprika, salt, and pepper in a large mixing bowl. Combine everything, and then add the jicama and combine again. Fold the mayo into the mix until everything is well coated. Chill the salad for 20 to 30 minutes. Then add additional salt and pepper to taste.