Italian Potatoes

Name: Italian Potatoes
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

December 14, 2011

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

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 Potato Potato Root Vegetable Vegetable Parsley Herbs & Spices Side Dinner Vegetarian Cookbooks

Recipe notes

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