Potato Salad Recipe from Plaza Restaurant

 
Ingredients

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2 pounds red potatos, small
2 cups spanish onions, chopped
1 1/2 tablespoons Lawry's seasoned salt
5/8 cup white vinegar
5/8 cup canola oil
1 tablespoon pepper or coarsely ground peppercorns
1/2 cup water
7 1/2 tablespoons granulated sugar

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Method

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Cook potatoes and cut into quarters while warm.

Mix all other ingredients and add warm potatoes.

Refrigerate overnight.

Serves: 1