I’ve been experimenting a lot with celery root and coming up with different recipes using it. Celery root or celeriac is a gnarly root. When cooked, it passes as a potato! I wanted to create a remoulade but I found that I didn’t like celery root raw. Instead I was inspired to turn this root into something tasty.
I started the potato salad by roasting a red pepper. I find that this gives the potato salad a nice sweet taste. To roast the pepper, place it in a toaster oven at 400 degrees F. Keep flipping the pepper until the skin is charred. When cooled, peel the skin off the roasted pepper and cut into small pieces.
Peel and cube the celery root. The cubes should be bite sized. Boil the cubes of celery root until they are tender and easily poked with a fork. While the cubes are boiling, also boil 2 eggs. You want to boil the eggs for about 10 minutes. Cool in cold water before peeling.
Drain and add the cubes to the red pepper. Dice up the eggs and also add it to the pepper and celery root.
To make the sauce, add 1/4 cup mayo. I used Japanese mayo because that was what I had in my fridge. To the mayo, add 1 tsp of dijon mustard, 1 tsp smoked paprika and salt and pepper to taste. Give it a good stir and let it sit for at least 30 minutes before serving.
Edit: later I decided to blend some celery root to make a puree and stirred it into the “potato” salad to give it more of a potato salad texture.
If you want to make this with regular potatoes, it also makes great potato salad.
- 1 red pepper
- 1/2 celery root
- 1/4 cup mayo
- 1 tsp dijon mustard
- 1 tsp smoked paprika
- a sprinkle of chopped parsley
- 2 hard boiled eggs
- salt and pepper to taste
If you enjoyed this recipe, check out the other recipes on this blog.