This recipe has basic potato salad ingredients, but the Jicama ( pronounced, Hic-ka-ma) gives it a wonderful crunch. If you have never eaten or used one, the flavor is mild. Just peel off the outside and dice. This is a great low calorie snack. Everyone has their opinion of the flavor, mine is a little apple taste. It is crisp like waterchestnuts. Do enjoy this!
| 1 1/2 lbs. potatoes, peeled or not, cooked | 8 radishes sliced |
| 6 hard cooked eggs, chopped | 1 cup peeled and diced Jicama |
| 1 medium green bell pepper, chopped | salad & pepper to taste |
| 6 scallions, sliced | Garnish : Salted peanuts |
| 1/2 cup sour cream | 1 Tbs. yellow mustard |
| 1 cup mayonnaise | 2-3 Tbs. sugar |
| 1/4 cup drained sweet pickle relish | dash hot pepper sauce, opt. |
Put all veggies, eggs and salt and pepper into a large bowl. Tsp. to mix. In another bowl combine dressing ingredients, mixing well. Taste and adjust flavor to you taste. Pour over veggies, toss to mix well. Chill for 4 hours, stirring gently to blend flavors. Sprinkle with peanuts at serving time. Serves 6.