14 or 15 lg. red potatoes
1/2 c. chopped parsley
1/2 c. chopped green onion
3 lg. pods garlic, sliced thin
1 heaping teaspoon salt
1/2 tsp. mustard
1 scant tbsp. sugar
1 tbsp. Worcestershire sauce
8 oz. bottle pure olive oil
About 4 oz. tarragon vinegar

Boil potatoes. When done peel and cut in 1 inch chunk size pieces. Sprinkle parsley and green onion over potatoes. Make sauce from rest of ingredients; strain so that there will be no garlic pieces in sauce; pour over potatoes. Stir well. Let stand all day. (At least four hours or longer.) Stir every hour. Do not refrigerate. Serves about 16. These are marvelous!