Celeriac Potato Salad

Add this underappreciated root veg to give your potato salad a unique twist. This rich and creamy potato salad uses a delicious flavor combination including celeriac and capers. Equally tasty as a part of a savory luncheon or a side to you favorite barbecued meats. As this is the height of summer herbs season, feel free to toss in a handful of fresh herbs from the garden such as chives, lemon thyme, and sweet marjoram.

  • 1 lb. celeriac
  • 1 lb. red potatoes
  • 1 ½ tsp. salt, divided
  • 14 oz. can artichoke hearts, drained
  • 1 celery stick, chopped
  • 1 cup mayonnaise
  • 1 Tbsp. light cream
  • 2.5 oz. capers, drained
  • 6 Tbsp. flat-leaf parsley, chopped
  • 1 tsp. dried tarragon
  • 1 tsp. white wine vinegar


Peel celeriac; cut in half, then slice crosswise ¼” thick. Peel potatoes and cut into quarters. Place celeriac and potatoes in large saucepan and cover with water. Add 1 tsp salt. Bring to a boil; cook over low heat until tender, but not mushy, 12-15 minutes. Drain and cool. Slice potato quarters into ¼” thick slices; cut slices of celeriac into wedges (about 1” wide at the back). Cut bottoms off of artichokes (keep leaves to add to a salad, if desired). Lightly mix celeriac, potatoes, artichoke bottoms and celery in a mixing bowl. Thin mayonnaise with light cream. Add capers, parsley and tarragon; stir. Add seasoned mayonnaise to vegetables, add white wine vinegar and ½ tsp salt; stir carefully, until well coated. Chill and serve.