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Ingredients

• Salt
• 3 to 3 1/2 pounds russet potatoes, peeled and cut into bite-size cubes
• 1 small onion, peeled and grated (3 to 4 tablespoons juicy pulp)
• 1 tablespoon anchovy paste
• 1/4 cup Dijon mustard (3 rounded tablespoonfuls)
• 2 tablespoons hot sauce (eyeball it)
• 2 tablespoons Worcestershire sauce (eyeball it)
• 2 teaspoons paprika or sweet smoked paprika
• 1/3 cup extra-virgin olive oil (EVOO), eyeball it
• Freshly ground pepper (optional)
• Fresh chives or scallions, chopped (a handful)
• Flat-leaf parsley, chopped (a handful)

Description

Rachael Ray Magazine