Italian herbed potatoes (dupree)

Yield: 16 Servings

Measure Ingredient
\N 3 heads garlic -- chopped

5 lb new potatoes -- cut in

1½ " cubes

¼ c finely chopped fresh

: parsley

¼ c finely chopped fresh basil ½ ts dry mustard

1 TB sugar

1 TB Worcestershire sauce

1 c olive oil

½ c red wine vinegar

: Salt

: Freshly ground black pepper ½ c chopped scallions -- or

: green onion

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 orthe microwave.

Yield: 16 servings

Recipe By : Nathalie Dupree, TVFN From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:25:42 ~0700 (P

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