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.)}

^Ingredients

^{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}