Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 971.38 Kcal (4067 kJ) | ||
| Calories from fat | 103.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 18% | |
|---|---|---|---|
| Cholesterol | 13.95mg | 5% | |
| Sodium | 959.82mg | 40% | |
| Potassium | 4938.06mg | 105% | |
| Total Carbs | 187.26g | 62% | |
| Sugars | 9.83g | 39% | |
| Dietary Fiber | 18.42g | 74% | |
| Protein | 28.21g | 56% | |
| Vitamin C | 81mg | 135% | |
| Iron | 9.9mg | 55% | |
| Calcium | 197.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 105.37 Kcal (441 kJ) | ||
| Calories from fat | 11.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 18% | |
|---|---|---|---|
| Cholesterol | 1.51mg | 5% | |
| Sodium | 104.11mg | 40% | |
| Potassium | 535.64mg | 105% | |
| Total Carbs | 20.31g | 62% | |
| Sugars | 1.07g | 39% | |
| Dietary Fiber | 2g | 74% | |
| Protein | 3.06g | 56% | |
| Vitamin C | 8.8mg | 135% | |
| Iron | 1.1mg | 55% | |
| Calcium | 21.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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