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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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