2 pounds red potatos, small 2 cups spanish onions, chopped 1 1/2 tablespoons Shoffeitt Italian Seasoning 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

Cook potatoes and cut into quarters while warm. Mix all other ingredients and add warm potatoes. Refrigerate overnight