Ingredients

　　14 or 15 large red potatoes (about 5 pounds)

　　1/2 cup chopped fresh parsley

　　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

　　Boil the potatoes until tender. When done peel and cut in 1-inch chunks. Sprinkle parsley and green onions over the potatoes. Make the sauce by mixing the rest of the ingredients; then pour over the potatoes. Stir well. Let it stand all day (or at least 4 hours). Stir every hour. Do not refrigerate.

　　Paula Deen's Kitchen Classics