Place the kefir in a bowl, lined with a cheese cloth or fine meshed cloth.

Tie the ends together and hang to strain off whey for 30 to 45 minutes. You're looking for a consistency a little dryer than sour cream.

In a large pot filled with cold water, cook the potatoes and carrots on med/high until completely soft.

Strain and allow to cool completely.

Peel the potatoes and dice into small bite size chunks.

Cut the carrots into bite size chunks.

In a large bowl, combine the diced onion, celery, relish, vinegar, honey and mustard.

Season the mixture with salt and freshly ground black pepper to taste.

Stir in the strained kefir.

Fold in the potatoes and carrots to dress with the mixture.

Cover and refrigerate one hour before serving.