1.   Peel the celeriac, and cut into even, small sized cubes

2.   Place water into a deep cooking pot. Add the 1/4 tsp of salt and the lime or lemon juice. Stir and add the cubed celeriac

3.   Cook over medium high heat until the celeriac is fork tender, about 20 minutes. Drain, rinse with cold water and drain again. Set aside

4.   Cook the eggs to hard boiled stage. Place in cold water and when cooled, peel the shell, chop into small pieces, place into a bowl and set aside

5.   In a small bowl or measuring cup combine the mayonnaise, olive oil, whole grain mustard, 1/4 tsp salt, 1/4 tsp black pepper, and the lemon or lime juice. Stir to combine

6.   Place the cooled celeriac cubes into a deep salad bowl. Add the chopped eggs and the cut celery, onion and cucumber. Toss gently

7.   Pour the mustard mayonnaise dressing on top of the vegetables and toss to coat all the vegetables. Add the cilantro and toss again

8.   Cover the bowl with cling wrap and refrigerate for 2-3 hours or overnight to allow the flavor to develop. Serve chilled