24 very sm. new potatoes
3 c. Wesson oil
1 c. tarragon vinegar
1 lg. onion, grated on lg. side of grater
Salt to taste (lots)
Whole black peppercorns to taste
1/8 tsp. garlic powder
1/4 tsp. seasoned salt

(I use 48 "large marble-sized" when I can buy them).

Boil new potatoes in jackets until tender. Drain. Cook French dressing made of Wesson oil, vinegar, onion, salt, whole peppercorns freshly cracked or coarsely ground, garlic powder, and seasoned salt. Bring to a full rolling boil, pour over potatoes and let stand several hours (3 or 4) before serving. May be reheated and served as a vegetable or served cold (mix dressing vigorously) as a salad.