3 anchovy fillets
2 cloves of garlic
3 T olive oil
2 T lemon juice
2 t Dijon mustard
1 t hot pepper sauce
1/2 t Worcestershire sauce
1/3 C mayonnaise

2 pounds red-skinned potatoes, cut into wedges
1 C sliced green onion
3 T grated Parmesan
Romaine lettuce

Finely chop the anchovies and garlic together. Put them in a medium bowl and whisk in the olive oil, lemon juice, mustard, hot sauce, and Worcestershire sauce (you can also use the blender for this step). Fold in the mayonnaise and season with salt and pepper.

Place the potatoes in a large pot and cover with water. Bring to a boil and simmer until just tender. Drain and cool.

Mix the dressing, Parmesan, onions, and potatoes together. Serve on top of Romaine lettuce leaves.