Deviled Potato Salad

Deviled Potato Salad
  • Cook Time
  • Prep Time
  • 8Servings


  • Salt
  • 3 - 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)


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.