Shelly's Recipe

DEVILED POTATO SALAD

Category: Potato Salads

Salt
3 to 31/2 lbs russet potatoes, peeled and cut into bite-size cubes
1 small onion, peeled and grated (3 to 4 tbsp juicy pulp)
1 tbsp anchovy paste
1/4 cup Dijon mustard (3 rounded tbspfuls)
2 tbsp hot sauce
2 tbsp Worcestershire sauce
2 tsp paprika or sweet smoked paprika
1/3 cup extra-virgin olive oil, eyeball it
Freshly ground pepper
Fresh chives or scallions, chopped
Flat-leaf parsley, chopped

In a large pot of boiling salted water, cook the potatoes until tender, about 10 minutes. Drain well and transfer to a baking sheet in a single layer to cool.

In a large bowl, combine the onion, anchovy paste, mustard, hot sauce, Worcestershire sauce and 1 tsp of the paprika. In a slow, steady stream, whisk in the olive oil. Season with salt and pepper to taste. Add the potatoes to the bowl and toss with the dressing. Transfer the potato salad to a wide serving dish and top with the chives, parsley and the remaining 1 tsp of paprika. Serves 8