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Creamy Yucca Salad

A rich and creamy yucca salad loaded with tender cassava, fresh vegetables, and flavorful herbs in a tangy dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Caribbean, Latin American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 pounds fresh yucca root peeled and chopped
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 1 cup peas thawed
  • 1 red bell pepper diced
  • 0.5 cup red onion finely chopped
  • 2 green onions sliced
  • 0.25 cup fresh parsley chopped
  • 2 tbsp olive oil

Equipment

  • Large pot
  • Mixing bowls
  • Cutting board
  • Sharp knife

Method
 

  1. Peel the yucca root and cut into chunks, removing the fibrous center.
  2. Boil yucca in salted water for 20–25 minutes until fork tender.
  3. Drain and cool slightly before cutting into bite-sized cubes.
  4. Whisk together mayonnaise, sour cream, mustard, lemon juice, garlic, olive oil, salt, pepper, and paprika.
  5. Add peas, bell pepper, red onion, green onions, and parsley to the dressing.
  6. Fold cooked yucca gently into the dressing mixture.
  7. Mix until evenly coated and chill for at least 1 hour before serving.
  8. Garnish with extra parsley and paprika before serving.

Notes

For best flavor, refrigerate the salad before serving. Add bacon or avocado for delicious variations.