Photo of Jicama, papaya, and potato salad by WW

Jicama, papaya, and potato salad

0 - 9
PersonalPoints™ per serving
Total Time
25 min
20 min
5 min
This Mexican-inspired salad features a tasty mix of flavors and textures. In addition to the jicama, papaya, and potatoes, this salad also includes tomatillos. This green vegetable covered in a papery husk is often thought to be an unripe green tomato, but it is its own distinct vegetable with a bright tang and tartness and a slight bitterness. That flavor is enhanced when the tomatillos go under the high heat of the broiler for a bit. It pairs nicely with sweet papaya, crisp jicama, and the starchy potatoes. This salad does need time to sit—15 minutes to one hour—to let the flavors meld.


Uncooked jicama

1 medium, peeled and sliced into 2-inch sticks


1 medium, cubed

Uncooked new potato(es)

10 small, boiled and cut in half

Cooking spray

1 spray(s)


1½ cup(s), chopped

Garlic clove(s)

2 medium clove(s), smashed


1 Tbsp, fresh, chopped


  1. Preheat broiler.
  2. In a large bowl, combine jicama, papaya, and potatoes.
  3. Coat an 8 x 8-inch baking pan with cooking spray. Place tomatillos and garlic in pan and broil 4 inches from broiler until tomatillos become juicy, about 4 to 5 minutes.
  4. Add tomatillo mixture to jicama mixture and mix well; top with cilantro. Cover and let flavors mix for at least 15 minutes and up to 1 hour. Yields about a heaping 3/4 cup per serving.