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The makings of yuca salad…you may never make potato salad again!
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This version – with more roasted red pepper — is more colorful! Play around with the proportions!
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The colors are very appealing
I’ve got nothing against potato salad; in fact, it is a big favorite of mine for summer barbecues, church functions, Christmas buffets or midnight raids on the leftovers.
But Game Day calls for a more assertive strategy: yuca en escabeche (or, as my friends and family know and love it: yuca salad) is the clear winner for full flavor, honking big texture, great colors and the ability to stand up to spicy wings and ribs. It has the heft to defend against the beer and alcohol blitz of Super Bowl Sunday, but is not so exotic looking or smelling as to scare off cautious diners. And of course it makes for more interesting conversation amongst those who are only really there for the food and the commercials.
The colors are very appealing
Yuca (Manihot esculenta) is a rough-skinned root vegetable native to Brazil. It is also known as cassava, manioc and mandioca. The bitter kind has a poison that native Americans from the Caribbean on down used to tip their hunting arrows with back in the day. We’re not serving that kind. In fact, I have never seen it (although that is exactly the type that gets made into bland tapioca – go figure). Up here we get the sweet kind that simply needs to be peeled and boiled to share its goodness (just don’t eat it raw).
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Tags: easy recipes, escabeche, food, party recipes, potato salad alternatives, recipes, Super Bowl, vegan, vegetarian, yuca, yuca salad, yuca vinaigrette
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