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This recipe is good for about eight people, so if I’m making this to take somewhere, I always double up on my ingredients list at the minimum. People love potato salad, and this one is no exception. Whenever I take it to a potluck or social gathering, it’s one of the very first things to disappear. If I’m lucky enough, one of the hosts will even wash the bowl for me so all I have to do is go home and put it right away. If you are fortunate enough to get any leftovers, and if you do, you are in the minority, because I’ve never seen it happen, go ahead and pop them in the fridge for up to a few days. The only thing I recommend if you are doing that is to check the sauce before eating it the second time, A lot of times it will get soaked up if it sits too long.
Check out what they are saying about this recipe over at Group Recipes:
“It’s very popular and there is never any left!”
If you want leftovers, you better double up on this recipe.
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 Heinz 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
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 teaspoon of the paprika. In a slow, steady stream, whisk in the EVOO. 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 teaspoon of paprika.
Makes 8 servings.
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Quick Tip: Leave out the hot sauce if you don’t like the heat.
Thanks again to Group Recipes for this terrific recipe.