During the hot months of summer and virtually every picnic, family celebration or gathering, there always seems to be the staples: grilled meats, salads, desserts and coolers full of all sorts of beverages.
One of the mandatory items is potato salad. Cool, delightfully satisfying and deeply rooted in family tradition, but, regrettably, it can be a poor choice for anyone watching their blood sugars, carbohydrates or fat intake.
I have tried some great potato salad adaptations using cauliflower and broccoli and while cauliflower is a great choice, I can get burned out with cauliflower. Which brings me to another ingredient option that accomplishes a variety of benefits including:
- Lowering carbohydrates
- Increased nutrient value
- Preservation of the taste and texture you expect from potato salad
The ingredient I am speaking of is Jicama. Known as a Mexican turnip, it’s a root vegetable that can be consumed raw, and while less common in many parts of the USA, its availability is rapidly growing, particularly in urban areas with diverse populations.
Commonly used in salads and slaws, what I love about Jicama is that while it has a slight sweet starchy taste, it also has high water content…
Commonly used in salads, and slaws, what I love about Jicama is that while it has a slight sweet starchy taste, it also has high water content. There is an added bonus that it even has a slight taste of celery. Celery just happens to be one of the most popular ingredients in potato salads and provides that crunch many enjoy. Using Jicama as an adaptation also gives you one less ingredient to buy!
When buying Jicama, you will typically find it in the produce section of your supermarket. Choose Jicama using the same rules you would use for choosing beets, carrots or turnips. Look for firm, dry outer skin, nothing wrinkled or shriveled. Jicama will also keep in your fridge for up to 2 weeks as long it is unpeeled and whole.
Just a bit about the nutritional value of Jicama before we jump into the recipe. Many nutritionists consider it a superfood similar to kale, some berries and quinoa. Rich in vitamin C and vitamin A, it’s also low in calories and 85% water content, so there a variety of reasons to add this to your menu of friendly foods.
Jicama “Potato” Salad
- 3 cups Jicama, peeled, diced and steamed
- 6 Tablespoons Mayonnaise, low fat preferred
- 1 Tablespoon Red Wine Vinegar
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Salt, fine sea salt preferred
- 1/4 teaspoon White Pepper
- 1/8 teaspoon Paprika
- 1/4 teaspoon Onion Powder
- Peel, dice and steam the Jicama for 5-8 minutes or until the Jicama has softened.
- Cool the Jicama in the refrigerator for 20 minutes.
- While the Jicama is cooling, mix together all the remaining ingredients, cover and set aside.
- Once cooled, mix everything together. This will keep in the refrigerator for up to 4 days.Enjoy.