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

Directions

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. 

L&S Too, Page 116

Recipe Courtesy Paula Deen