0/5
(0 Votes)
Ingredients
- 2 1/2 pounds potatoes, peeled and diced
- 1 quart chicken stock
- 1 small bunch scallions, finely chopped
- 4 ribs celery, chopped
- 3 Tbsp. white wine vinegar
- 1 rounded Tbsp. sugar
- 2 Tbsp. prepared horseradish
- 1/3 cup EVOO
- 1 Tbsp. celery seed
- Handful dill, chopped
- bacon, chopped and crisped
- Salt and Pepper
Preparation
Step 1
Cover potatoes with stock and water by one inch. Bring to a boil and cook potatoes until tender. Drain and then place back in hot pot.
Combine the scallions, celery, vinegar, sugar, horseradish and EVOO in a small bowl. Pour over the potatoes to absorb. Season with salt, pepper, celery seed and dill.
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