Potato & Jicama Salad

Best Foods
Potato & Jicama Salad


3/4 cup Hellmann's® or Best Foods® Mayonnaise
2 tablespoons Mexican crema (or sour cream)
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pounds all-purpose potatoes (peeled and cut into 3/4-inch chunks)
1 cup jicama (diced peeled)
1 green bell pepper (medium, chopped)
2 jalapeno chilies (thinly sliced)


1In large bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, Mexican cream, lemon juice, salt and black pepper. Stir in remaining ingredients. Serve chilled or at room temperature.
2In 3-quart saucepan, cover potatoes with water; bring to a boil over medium-high heat. Reduce hat and simmer 10 minutes or until potatoes are tender. Drain and cool.
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