Serves 16. Recipe is from “River Road Recipes” by The Junior League of Baton Rouge Inc. Recipe can easily be halved for serving fewer people.
14 or 15 large red potatoes
½ cup chopped fresh parsley
½ cup chopped green onions
3 large pods garlic, sliced thin (Sylvia Woodward adds more)
1 tsp. salt
½ tsp. dry mustard
1 scant tbl. sugar
1 tbl. Worcestershire sauce
1 (8-oz.) bottle pure olive oil
About 4 ozs. tarragon vinegar
1. Boil potatoes. When done, peel and cut in 1-inch pieces. Sprinkle parsley and green onions over potatoes.
2. Make sauce using rest of ingredients; strain so that there will be no garlic pieces in sauce. Pour over potatoes. Stir well. Let stand 4 hours or longer. Stir every hour. Do not refrigerate. Do refrigerate leftovers after serving.