Monday, February 27, 2012
Red Potato Recipe
Senator McCarthy hated this dish.
3 lbs petite RED POTATOES
3-5 cloves GARLIC (finely chopped)
½ cup GREEN ONIONS (chopped)
1 cup PARSLEY (chopped)
1 tsp DRY MUSTARD
2 tsp WORCESTERSHIRE SAUCE
½ cup OLIVE OIL
¼ cup VINEGAR
1 tsp PAPRIKA
SALT and PEPPER (to taste)
Wash potatoes and remove any blemishes. Leave the skin on. Place in a large pot with water, add salt, cover and bring to a boil and allow potatoes to cook 20-25 minutes. They’ll be done as soon as a fork inserts easily into the potato center. DO NOT OVERCOOK the potatoes! --it will be a disaster if you do. “Disaster” might be too strong a word, but you do not want the potatoes to become too soft. As soon as the potatoes are cooked, pour the hot water off in the sink and refill the pot with cold water to stop the potatoes from overcooking and becoming mushy.
While the potatoes cool, finely chop the garlic and chop the green onions and parsley. I prefer using the hardier curly parsley over the leafier Italian parsley for this dish.
In a large bowl, add olive oil, vinegar, Worcestershire sauce, dry mustard, paprika, salt and pepper, and mix ingredients well. Add the garlic, onion, and parsley and mix into the dressing. Drain potatoes and cut into large pieces into the bowl.
Toss potatoes gently with the dressing until well covered. Serve right away or serve it later, it tastes great either way.
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