Shredded Potato Salad


2 lb. new or general purpose potatoes
1/2 c. salad oil
1/4 c. cider vinegar
1 tbs. sugar
2 tbs. diced pimento
2 tbs. chopped chives
2 tsp. salt
1 tsp. dry mustard
1/2 (2 oz) can anchovy fillets,
drained and chopped

In large saucepan over medium heat,
in 1" boiling water, heat unpeeled potatoes
to boiling; cover and cook 20-30 min.
until just fork-tender; drain, refrigerate
until potatoes are well chilled, about 1 hour.

In large bowl, with fork, stir remaining ingredients.
Peel potatoes and coarsely shred;
add to oil mixture; toss gently to mix well.
Cover and refrigerate until serving time.
Serves 8