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Potato Salad

Potato Salad


  • 2 1/2 pounds Russet potatoes, peeled and diced

  • 4 cups pork or chicken stock (32 ounces)

  • 1 small bunch scallions, finely chopped

  • 3-4 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 (EVOO)

  • 1 tablespoon celery seed (optional)

  • A generous handful of fresh dill, chopped

  • Salt and freshly ground black pepper


Cover the potatoes with the stock and enough water to cover the potatoes by 1 inch. Bring to a boil and cook the potatoes for 12-15 minutes, until tender. Drain the potatoes and place them back in the hot pot. Combine the scallions, celery, vinegar, sugar, horseradish and EVOO in a small bowl. Pour over the hot potatoes to absorb. Season the salad with celery seed, dill, salt and pepper. Toss to serve.