5 med. size red potatoes, (about 2 lbs.)
5 tbsp. chopped parsley, fresh
2 tbsp. green onions, chopped
1/4 c. olive oil
2 tbsp. vinegar
1 sm. clove garlic, minced
3/4 tsp. Worcestershire sauce
3/4 tsp. seasoned salt
1/2 tsp. sugar
1/8 tsp. dry mustard

Cook potatoes in unsalted water 25 minutes or until tender. Drain and cool. Cut potatoes into 1/2 inch slices. Combine potatoes, parsley and greed onions in a salad bowl. Combine remaining ingredients; pour over potatoes and toss gently. Cover and let stand at room temperature for 30 minutes. Serves 4 to 6