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Italian Potatoes

  • 16servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14 Red potatoes - (to 15) (large)

  2. 5 pounds

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1/2 cup 20g / 0.7oz Chopped fresh parsley leaves

  6. 1/2 cup 31g / 1.1oz Chopped green onions

  7. 3 cups 711ml Garlic cloves - thinly sliced (large)

  8. 1 teaspoon 5ml Salt

  9. 1/2 teaspoon 2 1/2ml Dry mustard

  10. 1 tablespoon 15ml Sugar

  11. 1 tablespoon 15ml Worcestershire sauce

  12. 1 cup 237ml Olive oil

  13. 1/2 cup 118ml Tarragon vinegar

Instructions Jump to Ingredients ↑

  1. 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.

  2. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in a large bowl. Sprinkle parsley and green onions over potatoes.

  3. 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.

  4. This recipe yields 16 servings.

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