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Sip & Savor

September 10th, 2012

Clothes Make The Girl "Potato" Salad Recipe

Seems like every time we find a media mentor, they inevitably do something shady, crazy or both to knock them off their proverbial pedestal.

We like a gal who both inspires and reveals her human side like local blogstress Melissa Joulwan of The Clothes Make The Girl. This retired rollergirl and current paleo prodigy gives us the weekly skinny on all things healthy from recipes to workouts, in an uber relateable and attainable way. Check out her delish dish...

Jicama "Potato" Salad
This recipe requires you to pre-soak the jicama for 12-24 hours, so you'll need to start the process the day before you want to eat it.
2 pounds jicama
1 teaspoon salt
4 strips bacon
4 large hard-boiled eggs, peeled and diced
1 medium stalk celery, diced (about 1/2 cup)
1/2 medium yellow or red onion, diced (about 1/2 cup)
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1 tablespoon dried chives
3/4 teaspoon dried mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup Olive Oil Mayo
Cut the jicama into 1/2-inch dice. (Whether or not to peel it is up to you; I usually peel half and leave the skin on half to better impersonate a potato.) When you're done chopping, you should have about 6 cups of cubes. Place the jicama and salt in a slow cooker and add enough water to cover the jicama by about 2 inches. Cover and cook on high for 12-24 hours. The longer it simmers, the more tender it becomes. When the jicama has finished its soak, drain, pat dry, and place in the refrigerator until you're ready to assemble the salad.
Cut the bacon crosswise into 1/4-inch wide pieces. Place the chopped bacon in a cold skillet, turn the heat to medium-high, and fry the bacon until it's crisp, about 3-4 minutes. Remove from the pan with a wooden spoon and drain on a paper towel. Place bacon, eggs, celery, onion, parsley, chives, mustard, paprika, salt, and pepper in a large mixing bowl. Blend with a rubber scraper, then add jicama and mix again. Add mayo and gently fold until combined. Chill for 20-30 minutes before eating to allow the flavors to meld.
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