Recipe by flume027
I saw this on t.v. and thought it looked pretty good. Recipe courtesy Paula Deen. Cook time is mostly allowing the flavors to marinade.
Top Review by ohgal
I knew I had to try this recipe after reading it. It sounded so good for a large pot-luck or picnic. I feel more secure if I avoid mayo based potato salads. I cut the recipe to 4 servings, just to try. The directions should include to place the prepared bowl of potatoes out of sight in order to have something remaining to eat after letting it sit for the four hours. I kept picking at the warm potatoes until I put them out of sight. They are so good.
- 5 lbs large red potatoes
- salt and pepper
- 1⁄2 cup chopped fresh parsley leaves
- 1⁄2 cup chopped green onion
- 3 garlic cloves, thinly sliced
- 1 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 1 cup olive oil
- 1⁄2 cup tarragon vinegar
Directions See How It's Made
- Place potatoes in a large pot and cover with water.
- Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes.
- Drain and let stand until cool enough to handle.
- Peel potatoes, if desired, and cut into 1-inch chunks.
- Place cut potatoes in a large bowl.
- Sprinkle parsley and green onions over potatoes.
- Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes.
- Stir well.
- Let stand all day, or at least for 4 hours, stirring every hour.
- Do not refrigerate.
- Serve at room temperature.