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Italian Potatoes

By Paula Deen


Difficulty: Easy

Prep time: 500 minutes

Cook time: 45 minutes

Servings: 15


  • 1/2 cup fresh parsley, chopped
  • 14 to 15 large red potatoes (about 5 lbs)
  • 1/2 cup green onions, chopped
  • 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


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.

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