Step 1

Place two 1-lb. bags Trader Joe’s Teeny Tiny Potatoes or 2 lb. baby creamer or new potatoes and 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt in a large pot of water and bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until potatoes are tender but not falling apart, 11–13 minutes.

Step 2

Stir together 2 drained oil-packed anchovy fillets, finely chopped, or 1 tsp. anchovy paste, 1 garlic clove, finely chopped, ½ cup mayonnaise (preferably Hellmann’s or Best Foods), ¼ cup finely grated Parmesan, 1 Tbsp. fresh lemon juice, 1 Tbsp. Trader Joe’s Italian Bomba Hot Pepper Sauce or other Calabrian chile paste, ½ tsp. Dijon mustard, and ½ tsp. Worcestershire sauce in a large bowl. Taste dressing and season with salt if needed and add more hot pepper sauce if desired.

Step 3

Drain potatoes in a colander and let cool in colander in sink 5 minutes.

Step 4

Meanwhile separate dark green parts from 2 scallions and thinly slice; set a small handful aside for serving. Thinly slice white and pale green parts of scallions and add to remaining dark green parts. Add scallions and potatoes to bowl with dressing and gently toss to combine. Season potato salad with freshly ground black pepper and more salt if needed.

Step 5

Transfer potato salad to a serving bowl and top with reserved scallion greens.