Italian Potatoes
By Paula Deen
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Difficulty: Easy
Prep time: 500 minutes
Cook time: 45 minutes
Servings: 15
Ingredients
- 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
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.
