Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot.

Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb.

Season the salad with celery seed, dill, salt and pepper.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Potato Latkes

Recipe courtesy of Michele Urvater

Baked Potato Wedges

Recipe courtesy of Ina Garten

Potato Leek Soup

Recipe courtesy of Robert Irvine

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Traditional Mexican Christmas Salad

Recipe courtesy of Marcela Valladolid

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Aunt Trish's Salad Dressing

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword