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Potato salad

Potato salad

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
1130g russet potatoes, peeled, diced
1L pork or chicken stock
1 small bunch spring onions, finely chopped
3 to 4 ribs celery with leafy tops, chopped
3 tbsps white wine vinegar
1 rounded tbsp sugar
2 tbsps prepared horseradish Salt and freshly ground black pepper
4 tbsps extra-virgin olive oil
1 tbsp celery seed, optional
A generous handful dill, chopped
Salt and freshly ground black pepper
1) Put the potatoes into a large saucepan and add the stock and enough water to cover to a depth of 2.5cm. Bring to the boil and cook the potatoes for 12 to 15 minutes until tender. Drain the potatoes and place back in the hot pot.

2) Combine the spring onions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour the dressing over the hot potatoes and leave to absorb.

3) Season the salad with dill, salt and pepper and celery seed, if desired.

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