Beet & Celery Root Potato Salad - cooking recipe

Ingredients

1 cup water
3 fresh beets, peeled
1 teaspoon dried dill weed (or 1 tablespoon fresh if you can get it)
2 fresh garlic cloves, minced
1 teaspoon salt (to taste)
3 tablespoons cider vinegar
1 celery root, peeled
1/4 cup red onion, finely chopped
4 red potatoes
2 tablespoons flat leaf parsley, finely chopped
1/4 cup mayonnaise

Preparation

Boil or steam potatoes until tender. Usually takes about 8-10 minutes.
Cool, rub off skin and dice into 1/4 to 1/2 inch cubes.
Set aside in mixing bowl. This can be done ahead. And you can use left over potatoes as long as they are red or new potatoes and not baking potatoes. They need to have the dense texture of a new potato. I use exotic varieties from my garden.
Dice Beets into 1/4 to 1/2 inch cubes.
Put large skillet on medium-high heat. Add water, diced beets, salt, garlic, dill (if dried, if using fresh add at the end) and cider vinegar. Simmer uncovered stirring occasionally.
While beets start to cook dice celeriac into 1/4 to 1/2 inch cubes.
After beets have cooked 8-10 minutes and liquid is about half gone add the diced celery root.
Continue to simmer until all liquid has evaporated. You will need to stir more frequently as it gets closer to the end and you may want to turn the heat down to medium-low. It is important that you use a wide skillet or it takes forever and the veggies will over cook. When finished taste and adjust salt content if desired. Beets should still be slightly al dente and celery root should be soft but not mushy. NOTE: If it gets to this consistency before the liquid evaporates you can strain off the excess juices but you will have to add extra seasoning and vinegar to make up for what you lose.
Remove from heat and add to cooked potatoes.
While mixture is still warm stir in onion and parsley.
Stir in mayonnaise. You can adjust the amount of mayonnaise to your liking.
Serve room temperature or chilled.