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    California Potato Salad


    Source of Recipe


    Internet

    List of Ingredients




    3 pounds potatoes, cooked in jackets and thinly slices when cold
    1 pound red onions, thinly sliced
    1/4 bunch celery, sliced
    1/4 cup parsley, minced
    1 tablespoon course ground black pepper

    Sauce:
    1 teaspoon salt
    1 teaspoon Accent
    8 teaspoons vinegar
    3/4 cup peanut oil

    Recipe



    In a large bowl that can be covered, layer the ingredients, pour sauce over all.
    Rotate the bowl often.
    Do not refrigerate, best served 6 to 12 hours after preparation.
 

 

 

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