Yucca Salad

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!). 

Egg or Avocado Mayo – 2 options

3 Comments on “Yucca Salad

  1. Pingback: Yucca Root - The Diaeta Way

  2. Pingback: Egg or Eggless Avocado Mayo - The Diaeta Way

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>