Mock-Potato Salad
Serves 4 to 6

Ingredients
2 cups celery root, peeled and diced small
2 hard boiled eggs, peeled and chopped
¼ small red onion, peeled and diced
1 small can sliced black olives
1 rib celery, diced small
½ cup fresh flat-leaf parsley, minced
½ cup Basic Blender Mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cider or white wine vinegar (divided use)
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
¼ teaspoon salt

Directions

1. In a medium saucepan, cover diced celery root with water, add 1 teaspoon salt, cover and bring to a boil. Continue boiling about 15 minutes, until fork tender. Drain well.
2. Meanwhile, soak the onion for 10 to 15 minutes in a cup of water and 1 tablespoon vinegar. Drain well.
3. In a large bowl, combine the celery root, onion, olives, celery, parsley and egg.
4. In a separate small bowl, make a dressing by whisking together the mayonnaise, mustard, spices, and remaining vinegar. Add this mixture to the vegetables and toss to coat evenly.
5. Cover and refrigerate if not serving right away.