Celery Root, Sweet Potato and Apple Salad

Celery Root and Apple with Sweet Potato Salad

The BBQ season is still going strong. And this celery root, sweet potato with apple and garlicky mayo salad is a great addition to the table. I love BBQ parties with different marinated meats and different variations of salads. This is a good choice if you are the hosting as well, because it can be prepared in advance. It is easy to make, delicious and healthy, it doesn’t contain any gluten and dairy products.

Celeriac is like a root vegetable, originated in the Mediterranean Basin, edible raw or cooked, it may be roasted, stewed,blanched, and mashed. It is a great ingredient for soups, casserole dishes and garnishes. It’s also known as celery knob, or turnip-rooted celery.

Raw celeriac is good source of some vitamins, like Vitamin B6, Vitamin C and Vitamin K. It contains important minerals also, like phosphorus, manganese, potassium, but its carbohydrates content is very low.

Apple is the other main ingredient in this salad. I used Elstar apple, which was first developed in the Netherlands in Elst in the 1950s by crossing two different types of apples. Elstar is my favorite, its skin is mostly red with yellow showing and its flesh is white, and has a soft, crispy texture. It is also great in my Waldorf salad. Definitely give the Waldorf salad a try, it is also great at BBQ parties. Of course, you can use your favorite apple for these salads, I suggest you pick a sweet and a bit sour type with thin skin.

Fried sweet potatoes complement celery and apple flavors very well and together with the garlicky mayonnaise makes a perfect salad. We use sweet potato in many different ways like loaded sweet potato fries, sweet potato waffles, hash, mash and jacket. These are some examples, but you can find our all sweet potato recipes if you write “sweet potato” to the search line of our website.

We share a healthy and yummy dish with you day by day, this salad is in the same category, don’t miss it!

Celery Root, Sweet Potato and Apple Salad

Prep Time30 mins
Cook Time11 mins
Total Time41 mins
Servings: 4
Author: Andrea



  • 300 gram celery root julienned (matchstick cut)
  • 300 gram sweet potato cut small cubes
  • 2 apple deseeded and cut into small cubes
  • 1 tbsp parsley finely cut
  • salt and pepper to taste

Homemade garlicky mayo

  • 2 egg yolks
  • 200 ml avocado oil
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • 1 tsp cider vinegar
  • 1 tbsp honey
  • 1 clove garlic crushed


  • Make the mayo first. Mix the egg yolks, mustard, salt and vinegar by electric hand mixer for about 30 seconds, until bright yellow and thick.
  • Drip the avocado oil into the egg mix very slowly and stir permanently by hand mixer. Allow the oil to incorporate before adding more and remember to go slowly.
  • You should have a thick light-yellow basic mayo.
  • Add honey and crushed garlic to the mayo and mix it.
  • Next step is the blanching of the julienned celery root. (To julienne food is to cut it into thin, long strips that look like matchsticks.) Put julienned celery into boiling water, remove after a minute and plunge into iced water or place under cold running water to halt the cooking process.
    Julienned celery root
  • Put mayo into a big bowl and add blanched celery root immediately after blanching, otherwise celery changes its color to brownish, because of oxidation.
  • Preheat the oven to 200°C. Line a baking tray with parchment paper.
  • Put sweet potato cubes to the baking tray and drizzle with a bit of olive oil, salt and pepper. Bake it for 10 minutes, use air circulation mode.
  • While sweet potato is frying, peel the apple and cut it into small cubes, then add to celery.
  • Add baked sweet potato cubes to celery-apple-mayo mix.
  • Add finely cut parsley, mix very gently and it is ready to serve. It’s great with meats at a BBQ party.