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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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! Ingredients:
salt |
3 to 31/2 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 (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 |
Directions:
1. 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.
2. 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.
3. Add the potatoes to the bowl and toss with the dressing.
4. Transfer the potato salad to a wide serving dish and top with the chives, parsley and the remaining 1 teaspoon of paprika.
5. Makes 8 servings.
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