Servings: 16 servings
Prep Time: 4 hours 5 min
Cook Time: 45 min
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
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
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