Start by gathering all your ingredients and cleaning and peeling your root vegetables. Larger veg like celeriac should be cut into chunks.
Next, put all your peeled root vegetables in a medium or large pan with lightly salted water, cover and bring to boil.
Cook until soft but holding their shape. Bare in mind that some vegetables might cook quicker than others so keep checking for doneness (see Top Tips) Remove onto a plate and let them cool. Strain tinned peas and rinse them well under running water, add to large mixing bowl. Strain tinned sweetcorn and add it as well.If using frozen sweetcorn and peas, cook according to package instructions and let them cool.
Once cool, chop all the root vegetables you're using into small cubes. Add them to your mixing bowl.
Wash, quarter and core the apple (no need to peel). Chop it into small cubes and add to the bowl.
Chop your gherkins (no need to peel) and add to the bowl as well.
Give everything a thorough mix.
Prepare creamy dressing by adding mayo, mustard, apple cider vinegar, maple syrup and chopped herbs into a bowl and giving everything a good mix to incorporate. Alternatively, feel free to mix dressing ingredients in a separate bowl first and then add to the salad.
Taste and season with salt and pepper to taste. Feel free to adjust flavourings e.g. more vinegar, maple etc. to your taste as well.
Serve and enjoy!