3 Videos | Photo: Potato Salad Recipe
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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By Cowgirltwo
Riverside, Ca
on February 09, 2012
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WOW... this turned out incredibly good !!!! A keeper per my husband!! Some of the negative comments seem so self serving.. If I wanted regular Potato Salad with mayo, guess what, I would make it that way.. duh.. Who needs a recipe for that.. This however, was just delicious and a wonderful change.. Will make this again and again... I did not have the horseradish the recipe calls for so I used a bit of stone ground mustard.. works great.. very, very tasty...
By JAH1108
Chicago, IL
on July 31, 2011
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I was looking for a potato salad that didn't have mayo and wasn't too vinegary . . . and this recipe was perfect. I added crispy chopped bacon and 1/4 cup of sour cream to give it a creamy texture. It was absolutely delicious and everyone raved about it at our bbq. If I was to change anything, next time I would maybe use a little less dill because the dill has such a strong flavor.
By susan.ogrady
Falmouth, MA
on May 30, 2011
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Love all the flavors. Perfect to bring to a picnic -- which I did!
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