Yuca Salad with Bacon and Mustard

Yuca salad with crispy bacon, fresh herbs, and warm vinaigrette served in a rustic terracotta bowl on a wooden cutting board.

5 from 1 vote

Yuca Salad with Bacon and Mustard

If you love a good German potato salad, this Yuca Salad with bacon and Mustard might just be your new favorite. Swapping the potatoes for tender yuca and adding sofrito gives this dish a bold Puerto Rican twist. It's hearty, vibrant, and perfect for grilling season or your next family cookout.

Prep Time10

Cook Time20

Total Time30

Course: Salad, Side Dish

Cuisine: Puerto Rican

Cooking Technique: boiling, sauteing

Servings: servings

Calories: 325kcal

Author: Zoé Forestier

Equipment

1 saute pan
1 Chef Knife
1 strainer
1 Mixing Bowl

Ingredients

2 lbs yuca peeled
2 slices bacon
1 tablespoon olive oil
2 shallots
1 tablespoon mustard dijon or stone ground
¼ cup apple cider
2 tablespoon sofrito
salt to taste
pepper to taste

Instructions

Cut the ends of the yuca into 2-3" rounds. This will make removing the inner membrane easier later. To peel it, cut a slit down the side, then use the knife blade to pry the skin off the yuca. The skin should peel off quite easily.
2 lbs yuca
The yuca should be bright white. If you see flakes of black or dark stains, do not use the yuca. Frozen yuca can be used for consistency.
Cutting the yuca in half will help with cooking through and removing the membrane later. Boil the yuca in salted water
salt
The yuca is cooked when a fork pierces it and slides off easily.
Cut the yuca into bite-sized pieces, then reserve them warm by placing the yuca in a stainless steel bowl over the pot of steamy hot water.
Start making the dressing by rendering the bacon. I add a little olive oil because the yuca will absorb most of the liquid.
2 slices bacon, 1 tablespoon olive oil
Remove the bacon and reserve.
Sauté the shallots and garlic in the rendered bacon fat.
2 shallots
Add the mustard and sautè until lightly caramelized to enhance the flavors.
1 tablespoon mustard
Add the vinegar, bacon bits, and a pinch of sugar to make the dressing.
¼ cup apple cider
Add the yuca and toss to soak in the dressing.
Add the sofrito and incorporate. Adjust seasoning with salt and pepper. Serve warm.
2 tablespoon sofrito, salt , pepper

Notes

Yuca has a fibrous membrane running through its core that must be removed before eating. It is tough, stringy, and difficult to digest. Cutting the yuca into larger sections before boiling makes it much easier to spot and pull out cleanly after cooking.
Don't skip the slow rendering of the bacon. Low and slow renders more fat and produces crispier bits, both of which make the dressing better.
Keep the yuca warm. Warm yuca absorbs the dressing much better than cold yuca. Here are a few practical ways to do that:
- Make the dressing before cooking the yuca.
- Place the cooked yuca in a 200℉ oven while you prepare the dressing.
- Cover the yuca with a kitchen towel while making the dressing.
- Microwave for a few seconds, then toss in the vinaigrette.
Caramelize the mustard. Giving the mustard 30-60 seconds in the hot fat before adding the vinegar significantly deepens its flavor.
Storage:
- Refrigerator: Store in an airtight container for up to 3 days. The flavors continue to develop overnight.
- Reheating: Reheat gently in a skillet over low heat with a splash of vinegar to refresh the dressing.

Nutrition