Country Jicama Salad

Sadly, this photo was taken with my phone :(
I went to a Barbells for Boobs event today at my gym. It was really fun, except for Ian yelling at me that I wasn't running fast enough.  We had to do it in teams, and I am a rather slow runner.  I managed the kettlebell swings, pull-ups (assisted), and clean & jerks okay but the running part was tough. Afterwards we had a pot luck and I brought this salad.  I noticed at first that people weren't eating any of it, I got kind of sad.  Then I figured out they probably thought it was made from white potatoes.  I casually pointed out to a few people that it was in fact jicama, not potatoes, and they tried it.  Everyone seemed to like it, a few people asked for the recipe, so I told them I would post it here.  Keep in mind the recipe below made a lot of "potato" salad, but it will keep, so if you are a household of 1-4 this would create a few meals worth. I have made this before without the bacon, but this version was better.  Seriously, what's not better with bacon?  I also just checked my receipt to see how many pounds of jicama I used, 7.23lbs, and noticed it was only $.49/lb!  That's crazy cheap.  When prepared, this made 24 cups of salad (Ian just informed me).

Country Jicama Salad 
(Print Recipe)
7 lbs Jicama, peeled and diced
1 lb Bacon, crumbled
6 Eggs, hard-boiled and chopped
3 stalks Celery, diced
1/2 Red onion, diced
2 Tbls Dijon mustard
1 cup Mayonnaise (I used homemade)
Salt & Pepper to taste

Note: Consult this post on how to make perfect hard-boiled eggs and homemade mayo!

Pre-heat your oven to 350 degrees.  Spread jicama out on two foil (or parchment) lined baking sheet.  Season with salt and pepper.  Roast for 45-60 minutes, until tender and slightly dry.  Allow to cool.  While your oven is on, use it to cook your bacon.  Line another baking sheet (maybe 2) with foil.  Lay your bacon on the prepared sheets, allowing room around each slice.  Roast for 15 minutes or until crisp. Crumble and set aside.  In a large bowl, combine mayo, mustard, red onion, and celery.  Add cooled jicama and toss to coat evenly with mayo mixture.  Add eggs and bacon and toss gently to combine.  Refrigerate for 1 hour before serving.  Enjoy!