Chicken-Celeriac-Potato Salad

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Los Angeles Times


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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

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