Recipe - Italian Potato Salad

I love  a new recipe - especially one that is this easy. I'm not a big mayonnaise fan, so a mayonnaise based potato salad will not be found in our fridge. I heard through the grapevine this Paula Deen recipe for "Italian Potatoes" tastes exactly like Zoe's potato salad, of which I'm a HUGE fan. Memorial Day was the perfect weekend to break it out.

Put 5 lbs of red potatoes in a large pot, just covering with water.

Bring to a boil. Let them boil for 30-40 minutes. I did mine for 30, and they were perfect.

Drain and let cool - cool enough to handle.

While you're waiting for them to cool, whisk together:

3 large cloves of garlic, thinly sliced

1 heaping teaspoon salt

1/2 teaspoon dry mustard

1 scant tablespoon sugar

1 tablespoon Worcestershire sauce

1 cup olive oil

1/2 cup tarragon vinegar

Slightly peel the potatoes, leaving some skin on. Cut into bite size cubes.

Top with parsley and green onions. I left out the green onions, because someone in our house doesn't like them. Pour oil mixture over potatoes.

Isn't it pretty? In the way only carbs mixed with olive oil are.

This recipe is a little funny - you leave it out for 4 hours. I covered mine with a towel, for peace of mind. Stir it every hour. Your food safety red flags might go off - but I promise we had no issues.

We had enough to serve for company twice. The second day I chopped up some marinated feta to mix in - it was a great addition. This paired well with chicken both nights - fried and bbq.