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Italian Potatoes

Recipe information

  • Yield

    serves 16

Ingredients

14 or 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

Preparation

  1. Boil the potatoes until tender. When done peel 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.

Paula Deen's Kitchen Classics
TagsRed Skin PotatoPotatoRoot VegetableVegetableParsleyHerbs & SpicesSideDinnerVegetarianCookbooks
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