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Potato Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb.
  3. Season the salad with celery seed, dill, salt and pepper.
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