1/2 cup fresh parsley, chopped
14 to 15 red potatoes (about 5 lbs)
1/2 cup green onions, chopped
3 large cloves of garlic, thinly sliced
1 heaping teaspoon salt
1/2 teaspoon dry mustard
1 scant tablespoon sugar
1 tablespoon Col Pabst Worcestershire sauce
1 cup Epicurean Leek Fused Olive Oil
1/2 cup Epicurean Tarragon White Balsamic Vinegar
Boil the potatoes until tender. Approx 30-45 minutes.
When done, peel (if desired) and cut into 1 inch chunks.
Sprinkle the parsley and green onions over the potatoes.
Make the sauce by mixing the rest of the ingredients, then pour over the potatoes and stir well.
Let it stand all day (or at least 4 hours). Stir every hour.
Do not refrigerate.