California Potato Salad
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
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.