• 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.

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