Deviled Potato Salad   From Every Day with Rachael Ray August-September 2006 8 SERVINGS 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) 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. 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.

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