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Salad
Asian
4 - 6 servings
45 minutes
40 minutes
3 celery root (celeriac)
2 large potatoes
1 large organic yellow onion
5 hard boiled eggs, cooled
4 stalks organic celery, sliced
4 sprigs Italian parsley/flat leaf parsley, chopped
1/2 cup vinegar
1 teaspoon dry mustard
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1 pint cream
Italian parsley for garnish
Wash and peel celery root (celeriac).
Simmer until cooked but firm.
Cook potatoes and peel.
Chill celeriac and potatoes overnight.
Finely chop celeriac, potatoes, and onions.
Remove yolks of 4 eggs, chop egg whites, and combine with the celeriac, potatoes, onions, sliced celery, and chopped parsley.
Mash the yolks, adding vinegar, mustard, salt and pepper; blend well.
Mix thoroughly with the cream.
Add to the salad and toss.
Refrigerate 24 hours, stirring occasionally.
At serving time, garnish the salad with the remaining egg, sliced, and additional parsley.
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