Source: dLife

An alternative to traditional mayonnaise potato salad, this potato salad is dressed with a blend of garlic, dry mustard, Worcestershire sauce, olive oil, and vinegar.

Servings

2 lb potatoes, fresh, medium (red preferred)
0.25 cup chopped parsley
0.25 cup fresh chopped green onion (scallion)
0.5 tsp minced garlic
0.25 tsp dry mustard
1 tsp sugar
1 tsp Worcestershire sauce
0.25 cup olive oil
0.25 cup tarragon vinegar
1 pinch salt and pepper (to taste)

1 Put the potatoes with the skins on in a pot filled with enough water to cover and boil until the potatoes are tender when pricked with a fork, for about 30 minutes, and cut into chunks.
2 Place in a bowl, and combine the green onions and parsley over the potatoes. Use a small bowl and mix the garlic, dry mustard, sugar, Worcestershire sauce, olive oil, and vinegar.
3 Combine well. Pour over the potatoes, and toss gently. Season with the salt and pepper. Let stand for at least 4 hours to marinate, stir every hour, and serve at room temperature.

The long prep time is mainly sitting time!