Not too long ago I watched a video on The Feed Feed’s Snapchat where Kendra from Paleo Paparazzi used thinly sliced Jicama instead of tortillas to make healthier tacos. That inspired me to make these. My mom is a big potato salad fan and so am I. A potato salad at the Christmas table was always a must. She would make it with cooked beets, eggs and cornichons. When I was little I didn’t like beets that much but now I love them, raw or cooked. So this is my version of my mom’s salad in taco form. It makes a great appetizer for a party too. It doesn’t require a lot of time to make and it is budget friendly.
700grs of potatoes (I used 4 large ones)
2 large beets, I used 1 candy cane and one golden beet
1/3 cup of finely chopped cornichons
1 cup of blanched peas
1 ½ tablespoons of finely chopped dill
For the dressing:
1/3 cup of apple cider vinegar
1/3 cup of mayonnaise
½ teaspoon of celery salt
2 tablespoons of olive oil
1 teaspoon of mustard
1 ½ teaspoons of honey
Salt to taste
Cook the potatoes in a pot with boiling salted water until tender.
Then drain them and allow them to cool down enough to handle. Peel them and chop them into small cubes. Remember the size of your beets; you don’t want huge cubes of potato as a filling to the tacos.
Peel the beets using a potato peeler and then with the help of a mandoline, thinly slice the beets so you get your raw “tortillas”.
To make the dressing, just add all of the ingredients in a jar with a lid, cover it and shake it until it emulsifies.
In a large bowl, add the potatoes, cornichon, peas and dill. Add the dressing and mix well.
To assemble each taco, just grab about 2 tablespoons of the potato salad and use the raw beets as if you were using tortillas.