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1
Dice cucumber and put it in a large bowl (or the salad bowl, if you're serving this right away). Sprinkle with a good pinch of salt.
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2
Cover the potato pieces and diced celeriac with cold water and a pinch of salt. Bring to a boil and cook for about five minutes, until the potatoes are just barely tender.
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3
While the potatoes and celeriac are cooking, whisk together the mustard, creme fraiche and olive oil. Finely chop the cornichons and capers, add them to the dressing, and stir to combine. Taste it and add a splash or two of vinegar, if you think it would benefit from them.
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4
When the potatoes and celery root are cooked, drain and put them in a bowl and immediately splash with the vinegar, while still warm. Drain from the bowl with the cucumbers any water that has accumulated. Add it to the bowl with the potatoes and celeriac, along with the celery and the dressing.
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5
Toss gently. Test for salt and correct, if necessary.
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6
Add freshly ground pepper to taste, and the chopped parsley and/or tarragon. If using tarragon, chop each leaf into no more than three pieces. Any more than that, and it doesn't taste as flavorful. (I cannot remember where I learned that tip, but it's good advice.)
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7
Sprinkle on a tiny pinch of urfa biber, if using. Gently toss again.
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8
Enjoy!! ;o)
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9
Note about cucumbers: If you can't get a good Persian cucumber, use an English or other seedless one. You should peel it if it's not organic. I don't peel the Persians. Their skins are fairly thin, and they add a nice bit of color.
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10
This salad can be made up to 8 hours ahead of time, but should be refrigerated until about an hour before serving.
