14 or 15 large red potatoes (about 5 pounds), cubed into 1 1/2" chunks
Salt and pepper
1/2 c chopped fresh parsley leaves
1/2 c chopped green onions
3 large cloves garlic, thinly sliced
1 heaping teaspoon salt
1/2 t dry mustard
1 scant tablespoon sugar
1 T Worcestershire sauce
1 c olive oil
1/2 c tarragon vinegar

Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender.

Drain and place 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.

Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.

Preparation time: 15 minutes
Cooking time: 15 minutes + 4-24 hours resting time

Source: Paula Deen