Potato Salad

By cirql8or

Recipe courtesy Rachael Ray, 2008

Ingredients

• 2 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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 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.

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.