Potato Salad

Serves: 3

Ally Shanahan

1 January 1970

Based on User reviews:

48

Spice

47

Sweetness

51

Sourness

39 mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1

Pork (quart)

1 small

Scallions (bunch, finely chopped)

3 tbsps

White Wine Vinegar

1

Sugar (rounded tablespoon)

2 tbsps

Prepared Horseradish

1 cup

Extra-Virgin Olive Oil

1 tbsp

Celery Seed (optional)

1

Dill (a generous handful, chopped)

1

Salt

1

Ground Black Pepper (freshly)

Directions:

1

Watch how to make this recipe

2

Cover potatoes with stock and enough water to cover the potatoes by 1-inch

3

Bring to a boil and cook potatoes 12 to 15 minutes until tender

4

Drain potatoes and place back in hot pot

5

Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl

6

Pour over the hot potatoes to absorb

7

Season the salad with celery seed, dill, salt and pepper