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As promised, here is my report on Jicama Potato Salad:

First a word about jicama. While it has the firmness and consistency of potatoes, it has a couple of different properties that wouldn't make it a good substitute for potatoes in all circumstances. It's sweeter (kind of a cross between apple and pineapple) and it doesn't lose it's firmness (even after boiling for 1/2 hour, it never softened up). The skin is tougher--use a very sharp knife to peel.

I used half of a medium sized jicama (approx. 6" diamater). Since I cook mostly by taste, the measurements are going to be approximations.

Mexican Potato Salad

1/2 6" jicama cut into half-inch cubes (approx. 2 cups)
1/3 cup diced onion (green onion/scallion may work better)
10 cherry tomatoes, halved
2 hard-boiled eggs, chopped
1/4 cup diced green pepper
1 small jalepeño pepper, sliced (optional)
1 habeñero pepper, minced (optional)
1 radish
seasoning to taste (I used coarse ground black pepper and basil)

Dressing

1/2 cup mayomaise
3 Tbls sour cream
1 Tbls extra virgin olive oil
splash red wine vinegar

Peel and cube jicama. Place in small pot with enough cold water to cover. Cook over medium heat for about 30 minutes (you may be able to eliminate this step as it doesn't seem to make much difference other than possibly some loss of flavor). Drain and cool under cold running water.

Transfer jicama to a medium sized bowl. Add onions, tomatoes, eggs, green pepper, jalepeño pepper and habeñero pepper. Add whatever seasonings you like.

In a small bowl, combine dressing ingredients. Pour over salad and stir until completely covered. Slice radish over the top. Chill in refrigerator for at least 30 min.

Critique: Not bad for an experiment. It went well with my pork chop. However, it does have a milder flavor and needs something to perk it up. Carlo, what would you suggest?