Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
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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
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.