Jicama is the new and improved white potato and is my preferred alternative in almost every recipe.
It is a perfect fit in this potato salad recipe because the texture of boiled jicama remains firm and holds its shape better than white potatoes.
The firm texture of the jicama pairs well with the creaminess of the avocados and boiled eggs and creates a tasteful masterpiece.
Health Benefits of Jicama
Using Jicama in this potato salad, reduces the calories, reduces the carbohydrates, and increases the fiber per serving than other white potatoes.
|Nutritional Value of Jicama versus White Potatoes|
|* Values Taken from MyFitnessPal|
|Serving Size||1 cup||1 cup|
|Total Carbohydrates||11 g||26 g|
|Dietary Fiber||6 g||3 g|
|Sugar||2 g||2 g|
|Protein||1 g||3 g|
For more information on how your body processes food like carbohydrates and sugar, check out this post.
Jicama Potato Salad
- 2 large jicamas
- 2 celery ribs
- 1/2 jalapeno
- 7 green onions
- 5 sugar-free baby kosher pickles (we like Del Dixi brand)
- 4 boiled eggs
- 2 large avocados
- 2 tsp yellow mustard
- 1 tsp salt
- 1/2 tsp pepper
- Peel and cube the jicama.
- Place the jicama in a medium pot over high heat to boil for about 2 hours.
- Once soft, drain the jicama and place them in the freezer or refrigerator to cool.
- Dice the celery, jalapeno, green onions, pickles and boiled eggs.
- Cut the two avocados in half, remove the seed and, using a spoon, scoop out the avocado flesh.
- Combine the avocado flesh and mustard into the diced vegetable mixture and season with salt and pepper.
- Once the jicama has cooled completely, combine the jicama with the avocado mixture.
- Store in a closed container in the refrigerator until ready to serve.
Add Jicama to other recipes too.
Add it to soups in place of potatoes for a thickener like this Broccoli Soup.