“This is a wonderful, low carb substitution for the well-loved but off-the-diet-list potato salad. Celery root has a white potato-like texture with a mild celery flavor when peeled and boiled. This recipe gets better as it marinates, so make this ahead and enjoy!”
2 4 oz. bags of Southern Recipe Small Batch Pork Rinds
7 cups Celery Root (Peeled & Large Diced)
1 cup Sour Cream
1⁄2 cup Mayonnaise
1⁄4 tsp. Celery Seeds, Dry Spice
1⁄2 tsp. Kosher Salt
1⁄4 tsp. Cracked Black Peppercorns
3 Tbsp. Whole Grain Mustard
1 Lemon, Juiced & Zested
1 bunch Chives, Chopped
1 bunch Dill, Stems Removed & Leaves Chopped
3 Eggs, Hard Boiled, Peeled and Chopped
Start with around 2 -2 1⁄2 pounds of raw celery root. Cut the top and bottom ends off with a knife to make a flat surface to make things more manageable and remove the rough knobby skin, rendering the root completely peeled.
Rinse the root with water and cut it into 3⁄4 inch diced cubes.
Bring 3 quarts of water to a boil, add the prepared celery root and cook to fork tender. Once cooked, strain the celery root until cool under cold or iced water, then transfer to a strainer to shake free of any water.
In a separate mixing bowl, whisk together the sour cream, mayonnaise, whole grain mustard, celery seeds, kosher salt, black pepper and lemon juice.
Add the cooked celery root cubes along with the fresh herbs, then spoon fold the mixture until the vegetables are covered in dressing. Taste, adjust any need for salt and transfer to the serving bowl or plate.
To make the crushed pork rinds, pour out 3⁄4 of a bag of your favorite Southern Recipe Small Batch Pork Rinds into a service bowl. Roll up the bag with remaining 1⁄4 of rinds and crush with your hands on the counter or with a rolling pin.
Sprinkle in layers the chopped hard-boiled eggs then the crushed Southern Recipe Small Batch Pork Rinds over the top of dressed salad. Place the assembled salad on a table, with of the remaining bowl of your favorite Southern Recipe Small Batch Pork Rinds.