Serves 6
400g celeriac, peeled and cut into 1cm dice
150g cherry tomatoes, chopped into quarters
1 tbsp small capers, rinsed
4 tbsp chopped flat-leaf parsley, plus extra to serve
For the dressing
100g sour cream
100g mayonnaise
1 tsp grainy mustard
Sea salt
1 tbsp finely chopped shallot
Method
1 Bring pan of salted water to the boil, add celeriac, cook for 7-8 mins or till just tender. Drain, leave to cool.
2 To make dressing, blend sour cream, mayonnaise and mustard in bowl with a little salt. Stir in shallot, add celeriac, gently toss. Reserving a few tomatoes, mix in the rest with capers and parsley.
3 Transfer to dish or bowl, scatter over reserved tomatoes and a little more parsley. The salad can be made several hours in advance, in which case cover and leave to chill until required. Remove from the fridge 30 mins before eating.
AKA potato salad from Low Carb Revolution by Annie Bell (Kyle Books, £16.99).