Mama Mangia
Super Moderator
14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 c. chopped fresh parsley leaves
1/2 c. chopped green onions
3 large cloves garlic, thinly sliced
1 heaping t. salt
1/2 t. dry mustard
1 scant T. sugar
1 T. Worcestershire sauce
1 c. olive oil
1/2 c. tarragon vinegar
Place potatoes in large pot and cover with water. Bring to boil, generously salt the water, and boil 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 large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing remaining ingredients 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.
Salt and pepper
1/2 c. chopped fresh parsley leaves
1/2 c. chopped green onions
3 large cloves garlic, thinly sliced
1 heaping t. salt
1/2 t. dry mustard
1 scant T. sugar
1 T. Worcestershire sauce
1 c. olive oil
1/2 c. tarragon vinegar
Place potatoes in large pot and cover with water. Bring to boil, generously salt the water, and boil 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 large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing remaining ingredients 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.