“Potato” Salad

2 9oz Containers of Sliced Jicama

1/4 Red Onion, finely diced

4 Hard Boiled Eggs, chopped

2 Celery Stalks, finely diced

4TBSP mayonaise

3-4 TBSP Garlic Spread(from Trader Joes)

1 1/2 TBSP Yellow Mustard

2 Green Onion, white and green, chopped

2 TBSP Parsley, chopped

1TBSP Onion Salt(I used Trader Joes version)

Salt and Pepper to taste

 

Cube the sliced jicama and place in a slow cooker. Cover with water and salt generously. Cook on high for 12 hours, drain and let cool. Keep in fridge until ready to assemble the salad. (the jicama should be chilled before assembly)

In a large bowl combine the jicama, red onion, celery, green onion, hard boiled eggs, mayonnaise, garlic spread, mustard, onion salt, salt and pepper. Add more salt and pepper to taste.

Chill for an hour. Garnish with parsley and ENJOY!

 

Serves 6-8.

 

2018-06-18T13:58:34+00:00