Potato Salad

Ingredients

• 3 ribs celery with leafy tops, chopped
• 1 tablespoon celery seed 
• 1 quart chicken stock see recommended: Kitchen Basics
• 1 handful a dill generous chopped
• 2 tablespoons horseradish prepared
• 0.3 cup olive oil extra-virgin
• 2.5 pounds dill russet potatoes diced peeled
• 4 servings salt and pepper black freshly ground
• 1 small bunch scallions finely chopped
• 1 tablespoon sugar 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• pot

Directions

1. Watch how to make this recipe.
2. 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.
3. Drain potatoes and place back in hot pot.
4. Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl.
5. Pour over the hot potatoes to absorb.
6. Season the salad with celery seed, dill, salt and pepper.