Raw Potato Salad

This is a fun dish to take to a cookout.  I experimented quite a bit with this recipe, because I wanted it to look like the cooked, egg & mayo-laden version - I think it's pretty close!  The ingredients are quite different, however.  Potatoes can be eaten raw but the taste doesn't appeal to many, so jicama is used instead.  Also called "Mexican potato" or "yam bean," jicama is very crunchy and somewhat sweet, similar in flavor to a mild apple or pear.  Young Thai coconut flesh resembles boiled egg white, & the addition of onions & other herbs masks the coconut flavor.  The "egg yolk" mixture is very much like boiled egg yolk (without the chicken flavor).

Salad:

3-4 C jicama (approximately 2 medium or 1 large), diced

1 young Thai coconut – soft flesh only, diced (optional)

1/4 C celery, diced

1/2 C red &/or green onion, diced or sliced thinly

1 sprig fresh dill, minced (or 2 T dried)

2 T fresh rosemary, minced

Himalayan or sea salt, to taste

Black pepper, to taste

Mayonnaise:

1 C cashews or macadamia nuts, soaked & rinsed

1 date, pitted & soaked

2 garlic cloves

1/4 C lemon juice

1/4 C apple cider vinegar

1/2 tsp Himalayan or sea salt

1 T fresh thyme

Water, if needed

1/4 C extra virgin olive oil

“Egg Yolk”:

1/2 C cashews or macadamia nuts, dry

1 tsp turmeric powder

1 tsp mustard powder

1/2 tsp Himalayan or sea salt

1 tsp apple cider vinegar

Water, as needed

Place prepared salad ingredients in a large bowl (minus the salt & pepper); set aside.

To make the mayonnaise, soak cashews or macadamia nuts in fresh water for 4-6 hours & rinse well.  Pit & soak one date in warm water for at least 10 minutes, until softened.  Add all ingredients except olive oil & water to high-speed blender.  Blend thoroughly, scraping down sides & adding a small amount of water, only if needed for blending.  With blender on low, slowly drizzle in olive oil until incorporated & creamy.

To make the egg yolk mixture, place dry cashews or macadamia nuts in a small food processor & process into a fine powder.  Add turmeric, mustard powder & salt; pulse briefly.  Add apple cider vinegar & pulse briefly.  With food processor running, slowly drizzle in just enough water to turn mixture into soft, boiled egg yolk-like consistency.

Add mayonnaise to salad ingredients & stir completely.  Add egg yolk mixture in small spoonfuls & very gently fold in, leaving clumps that resemble boiled egg yolks.  Season with salt & pepper to taste.

Variations:

You may adjust ingredients, herbs & spices to your taste.  Use chopped raw refrigerator pickles or relish, red or yellow peppers & spices such as caraway, celery seed or paprika.