POTATO SALAD

Potato Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

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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

Steps:

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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