Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons crème fraîche or sour cream
• 2 cornichons (sour gherkins), minced, or 1 tablespoon minced dill pickle
• 1 tablespoon minced fresh parsley leaves
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon drained bottled capers, minced
• 1/2 teaspoon Dijon mustard
• a pinch dried tarragon, crumbled
• 2 small celery roots (about 1 1/4 pound total), peeled and cut into matchstick pieces or shredded coarse

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Instructions

1. In a small bowl stir together mayonnaise, crème fraîche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste until combined well.
2. In a large saucepan of salted boiling water cook celery root 2 minutes. Drain celery root in a sieve and refresh under cold water. Dry celery root completely. Add celery root to sauce and stir together. Chill salad until ready to serve.