Italian Potatoes

Total Time:
5 hr 10 min
Prep:
15 min
Inactive:
4 hr 15 min
Cook:
40 min

Yield:
16 servings
Level:
Easy

Ingredients
Directions

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.


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4.5 79
Excellent salad! item not reviewed by moderator and published
Delicious recipe, which I have made quite a few times without making anyone ill. If you clean the produce very well, use clean utensils and keep your hands clean, this recipe should not pose a problem. I view it as sort of similar to making pickles at room temperature--the vinegar and salt help keep "growies" at bay. Do observe scrupulous cleanliness and cover the bowl between stirrings. item not reviewed by moderator and published
Hey Paula, It's a health code violation to leave potentailly hazerdous foods (phf's) out in the temperature danger zone (room temperature) for 4 hours. Perhaps you should post recipes that won't make people sick. item not reviewed by moderator and published
I had no green onions so I subbed shallots, I didn't have tarragon vinegar so I used 1/2 balsamic and 1/2 red wine vinegar. I sauteed my garlic so it didn't have quite so much bite. My family really liked it! I served it with steak with garlic thyme butter!! I think I will for sure try it using basil in it with no balsamic vinegar next time. The balsamic can be a bit too heavy for what is surely intended to be a lighter refreshing side dish. item not reviewed by moderator and published
I MADE THESE POTATOES AND THERE GREAT. NICE CHANGE FROM MAYO. HOWEVER, ON THE BROADCAST PAULA SAYS TO FILL THE POT OF POTATOES WITH HOT WATER!!!! IT SHOULD HAVE BEEN FILLED WITH COLD WATER. DOSENT ANYONE PREVIEW THESE BROADCASTS? item not reviewed by moderator and published
Great to take to a dinner party,particularly since it does not need to be refrigerated. I like it because you can easily substitute the herbs: I used thyme in the vinegar instead of tarragon, chives (1 pack)instead of green onion, and larger amounts of basil, and parsley. I have also used rosemary. We served a bowl of shaved parmesan on the side. item not reviewed by moderator and published
I found this recipe under 'vegetarian', but worchestershire isn't vegetarian because it contains anchovies. If cooking for a vegetarian, you may want to find an alternative ingrediant. item not reviewed by moderator and published
I made this for Easter and it was a big hit. The flavors all blend in together for an incredible tasting potato salad. I even threw in some steamed green beans. Great combination. Quick and easy to make too. I will be making this recipe time and time again!!! Great job Paula. item not reviewed by moderator and published
This is a wonderful recipe that even my very picky husband loves. I'll eat just about anything that contains vinegar, but was shocked to discover that he loved this too. I had it sitting out during its 'waiting period' the first time I made it, and it only got to wait for a couple of hours - once he found it, it was all over! It's quite adaptable as well; if I don't have green onions, I'll use chives, etc. and it's still quite tasty. item not reviewed by moderator and published
improvised on the vinegar, used a very good red wine garlic instead of tarragon . I also added chopped roasted red peppers about a cup. It was a hit , I have been asked to make this again and again. item not reviewed by moderator and published

Not what you're looking for? Try:

Southern Style German Potato Salad

Recipe courtesy of Robert Irvine