Ingredients
- 14 or 15 large red potatoes (about 5 pounds)
- Salt and pepper
- 1/2 cup chopped fresh parsley leaves
- 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
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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By dakleimans
Ashland, OH
on May 30, 2012
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Excellent salad!
By Shoe Prof
Finger Lakes, NY
on June 26, 2011
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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.
By wnorem1
on April 16, 2011
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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.
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