Recipe By : Nathalie Dupree, TVFN
Serving Size : 16 Preparation Time :0:00
Categories : Dupree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb New potatoes -- cubed 1-1/2"
1/4 c Fresh parsley -- finely chopped
1/4 c Fresh basil -- finely chopped
1/2 ts Dry mustard
1 tb Sugar
1 tb Worcestershire sauce
1 c Olive oil
1/2 c Red wine vinegar
Salt
Black pepper -- freshly ground
1/2 c Scallions or green onions --
- chopped
3 Garlic heads -- chopped
Place the potatoes in a large pan of boiling water to cover. Bring
back to the boil, cover, and reduce heat. Simmer 30 minutes, or until
done. Drain and put in a bowl. Sprinkle the parsley, basil, and
scallions over potatoes.
In a bowl combine the garlic, mustard, sugar, Worcestershire, olive
oil, and vinegar. Pour over the potatoes. Season to taste with salt
and pepper. Combine, then let stand at least 4 hours or up to 1 week.
Stir occasionally. Cover. Serve at room temperature, refrigerating if
keeping more than a day. May also be served hot. Reheat quickly in a
frying pan or the microwave.
