- 14-15 large red potatoes (3lbs)
- Salt and freshley ground pepper
- ½ cup chopped fresh parsley
- ½ cup chopped green onions
- 3 large cloves garlic, thinly sliced
- 1 heaping teaspoon salt
- ½ teaspoon dry mustard
- 1 scant tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 1 cup olive oil
- ½ cup tarragon vinegar
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 from the time you place it on the heat. Check with fork for tenderness. Do not over cook or your potatoes will turn to mush.
Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1- inch chunks. I like to leave skin on the potatoes its more nutritious and prettier.
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 until everything is completely coated. Cover. I always have a little dressing left over. Reserve to add to any leftovers later.
Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.
Refrigerate leftovers, but let sit about 30 minutes on the counter before serving. This will give the dressing a chance to thin.