Low Carb Celery Root “No Potato” Salad

Ingredients

• 2 (4 oz.) bags Southern Recipe Small Batch Pork Rinds

• 7 cups Celery root, peeled and large diced (about 2–2½ lbs)

• 1 cup Sour cream

• ½ cup Mayonnaise

• ¼ tsp Celery seeds

• ½ tsp Kosher salt

• ¼ tsp Cracked black pepper

• 3 Tbsp Whole grain mustard

• 1 Lemon, juiced and zested

• 1 bunch Chives, chopped

• 1 bunch Dill, stems removed and leaves chopped

• 3 Eggs, hard-boiled, peeled, and chopped

Directions

1. **Prep the Celery Root:**

Trim both ends of each celery root for stability, then use a knife to remove the rough outer skin completely. Rinse under cool water and cut into ¾-inch cubes.

2. **Cook the Celery Root:**

Bring 3 quarts of water to a boil and add the cubed celery root. Cook until fork-tender. Drain, rinse under cold or iced water, then set in a strainer to remove excess moisture.

3. **Make the Dressing:**

In a large mixing bowl, whisk together sour cream, mayonnaise, mustard, celery seeds, salt, pepper, and lemon juice until smooth.

4. **Assemble the Salad:**

Add the cooled celery root to the dressing along with the fresh chives and dill. Gently fold to coat all pieces evenly. Taste and adjust seasoning as needed.

5. **Prepare the Crunchy Topping:**

Pour about ¾ of a bag of Southern Recipe Small Batch Pork Rinds into a serving bowl. With the remaining ¼ bag, crush the rinds by hand or with a rolling pin until they resemble breadcrumbs.

6. **Finish and Serve:**

Transfer the dressed celery root salad to a serving platter. Sprinkle chopped hard-boiled eggs on top, followed by the crushed pork rinds for a crunchy finish.

Serve alongside the remaining bowl of whole pork rinds for extra dipping or snacking.