Celeriac Salad

Винегрет из сельдерейного корня

Preparation info
  • 4

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

This salad is cousin to the more familiar potato salad, but with a haunting flavor of celery.


  • 1 celeriac (about 1¼ pounds)
  • 6 black peppercorns
  • 1 small onion, quartered


Trim the ends of the celeriac and peel it. Boil it until tender in salted water to which the peppercorns, onion quarters, bouillon cubes and bay leaf have been added. This will take about 45 minutes.

Drain the celeriac and cut it into cubes. While still hot, pour over it a dressing made from the remaining ingredients, which have been well blended. Let the salad stand at room temperature