No Mayo Potato Salad
Erin Dorr
This recipe is great for a BBQ, or just a large family dinner.
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
- 1
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
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. Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well.
- 3
3. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.
Source: Erin Dorr
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