Italian Potatoes

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Italian Potatoes Italian Potatoes

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

Ingredients Add to grocery list

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

Show: Paula's Home Cooking/Lady and Sons Too
          Watch Paula on Food Network

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Reader Comments:


made this weekend - my new favorite potato salad!! Thank you Ms. Paula!!

By becca bush on August 07, 2013


The french toast and itialin potatoes are wonderful. I really miss not seeing your show its a void in in my day.

By Delia Herrera on July 17, 2013


My rating is a 5. this is a GREAT summer recipe (because it does not need to be refrigerated). It is requested that I make this for every family gathering/barbece. I leave the skins on the potatoes and I don't even cut them up anymore; they break apart fine after the cooking. for a variation you can also use other seasoned rice vinegars - roasted garlic is a good one

By Anonymous on August 06, 2010


excellent for summer outdoor events because it does not need to be kept cold. for a change instead of taragon vinegar, use roasted garlic rice vinegar. either way it is sure to be hit. MaryLou New Haven Connecticut

By Anonymous on May 21, 2010


it is good!!!!!!!!!!!!!!!!!!!!!!

By Anonymous on May 11, 2010

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