Ingredients:
- 14-15
large red potatoes (about 5 pounds)
- 1/2
cup
chopped fresh parsley
- 1/2
cup
chopped green onions
- 3
large cloves garlic, thinly sliced
- 1
heaping teaspoon salt
- 1/2
teaspoon
dry mustard
- 1
scant tablespoon sugar
- 1
tablespoon
Worcestershire sauce
- 1
cup
olive oil
- 1/2
cup
tarragon vinegar
-
Salt and pepper to taste
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Directions:
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Boil the potatoes until tender, approximately 30-45 minutes. When done peel (if desired) and cut in 1-inch chunks. Sprinkle parsley and green onions over the potatoes. Make the sauce by mixing the rest of the ingredients; then pour over the potatoes. Stir well. Let it stand all day (or at least 4 hours). Stir every hour. Do not refrigerate.
Yield: 16 servings
Preparation time: 5 minutes, standing time 4 hours
Cooking time: approximately 30-45 minutes
Ease of preparation: Easy
L&S Too, Page 116
Recipe Courtesy Paula Deen
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