Potato Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
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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