Recipe: Chicken-Celeriac-Potato Salad

1 pound yellow or red potatoes, cooked, peeled and diced

2 cups finely diced peeled celeriac, parboiled until tender-crisp

4 cups cubed cooked chicken

1/2 cup chopped sweet pickles

1/4 cup sweet pickle juice

1 cup mayonnaise

1 cup julienned Chinese pea pods

1/2 cup chopped green onions

Salt, pepper

Bibb lettuce

Red radishes

Cool potatoes, celeriac and chicken. Combine in bowl with pickles, pickle juice, mayonnaise, pea pods and green onions. Season to taste with salt and pepper. Cover and let stand in refrigerator overnight.Mound salad on Bibb lettuce and garnish with red radishes. Makes 8 to 10 servings.