Yucca (potato) Salad
We make our own mayonnaise for this recipe with avocados or local farm eggs. (We do not recommend making mayonnaise with eggs unless they are local eggs.)
3 pounds cooked yucca- undercooked, cut into small pieces *
1 pound steamed green beans, cut into halves
½ red onion sliced paper thin and cut in half
2 cups shredded carrots
1 cup shredded radishes
1 cup steamed broccoli or cauliflower florets
1 bunch green onions, sliced thin
1 pound fennel, sliced
1 pound peas
½ cup rice wine vinegar or red wine vinegar
2 cups homemade mayonnaise- see below for two different recipe options
Note: fresh herbs like thyme, basil and parsley make for wonderful additions to this salad.
Reserve a few pieces of each vegetable or herb to use as garnish at the end.
Combine all the ingredients in a large bowl and toss with ½ cup of rice wine vinegar.
Fold in 2 cups of the mayonnaise – you may need more. Taste and correct. Sprinkle reserved vegetables and herbs to garnish the top of the salad.
*Cook it for about 20-30 minutes… (remember to undercook it!)… in well salted water with a few cilantro leaves. Allow it to cool and it is ready to be made into a salad (think potato salad!).