Yuca Salad

Directions

1. 1
   Cut off both ends of each yuca.
2. 2
   Peel to remove the thick brown skin, then peel again to reach the clear white skin.
3. 3
   Cut yuca lengthwise in half; remove and discard fibrous cord in center.
4. 4
   Cut yuca into 1-inch cubes.
5. 5
   (You should have about 1-1/2 gal.
6. 6
   cubes [or about 1-1/2 qt.
7. 7
   cubes for trial recipe].)
8. 8
   Place in large saucepan.
9. 9
   Add enough water to completely cover yuca.
10. 10
    Stir in vinegar and 4 tsp.
11. 11
    of the salt (or 1 tsp.
12. 12
    of the salt for trial recipe).
13. 13
    Bring to boil on medium-high heat.
14. 14
    Reduce heat to medium-low; simmer 25 to 30 min.
15. 15
    or until yuca is tender.
16. 16
    Drain.
17. 17
    Cool completely.
18. 18
    Combine mayonnaise, peppers, onions, bacon, garlic, remaining 2 tsp.
19. 19
    salt (or remaining 1/2 tsp.
20. 20
    salt for trial recipe) and the black pepper.
21. 21
    Add yuca; mix lightly.
22. 22
    Serve at room temperature.
23. 23
    Or, cover and refrigerate until ready to serve.