Potato Salad

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • dill2 1/2 pounds russet potatoes, peeled and diced
  • 1 quart pork or chicken stock (recommended: Kitchen Basics)
  • 1 small bunch scallions, finely chopped
  • 3 to 4 ribs celery with leafy tops, chopped
  • 3 tablespoons white wine vinegar
  • 1 rounded tablespoon sugar
  • 2 tablespoons prepared horseradish
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon celery seed, optional
  • A generous handful dill, chopped
  • Salt and freshly ground black pepper
Directions

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.


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