Autumn Celery Root Potato Salad
Autumn Celery Root Potato Salad
Get this quick and easy autumn celery root potato salad recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 5 minutes
  • Cooking Time 50 minutes
  • Yield 4 servings
  • 454 grams whole beets (about 4 medium)
  • 1+½ pounds Yukon Gold potatoes
  • 454 grams celery root (1 medium)
  • 6 tablespoons polive oil
  • Salt and pepper
  • 1 tablespoon white vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh dill
  • ¼ cup mayonnaise
  • ⅓ cup sour cream
  1. Preheat oven to 350°F
  2. Peel and dice beets, celery root and potatoes, and place each in 3 separate baking dishes
  3. Toss each with 2 tablespoonsp of oil and season lightly
  4. Cover each dish with foil and bake until each is tender (celery root takes about 30 minutes, potatoes about 40 minutes and beets 50 minutes). Let cool
  5. Whisk vinegar, horseradish, mustard, dill, mayonnaise and sour cream
  6. Stir in cooled vegetables and season to taste
  7. Potato salad is best prepared a day ahead and stirred a couple of times while chilling (the rosy beet colour will permeate the salad)

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