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Ingredients

• salt
• 3 to 3½ 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 (optional)
• 1/4 cup Dijon mustard (3 rounded tablespoonfuls)
• 2 tablespoons hot sauce (like Tabasco)
• 2 tablespoons worcestershire sauce
• 2 teaspoons paprika or sweet smoked paprika
• 1/3 cup extra-virgin olive oil
• Freshly ground pepper to taste
• 1/2 cup fresh chives or scallions, chopped
• 1/2 cup flat-leaf parsley, chopped

Description

This Is My Version Of A Rachael Ray Potato Salad Recipe From Several Years Ago. I Have Used It For Numerous Get-togethers. It's Very Popular And There Is Never Any Left!

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