Papas en Escabeche (or German Potato Salad as Sara calls it)

Ingredients:
Potatoes (5 lbs)
1 large white onion (thinly sliced)
Bay Leaf whole
Black Peppercorn
Canola oil
Vineger
Salt
Sliced Jalepenos
Directions:
Boil Potatoes, let them cool overnight, sprinkle with vinegar.
Slice potatoes in quarter in slices and arrange in pyrex pan in layers
Potatoes first, bay leafs second, onions next, jalepenos next, next peppercorn, next salt
Once complete
In a large measuring cup add a cup of cider vinegar and a cup of conola oil
Add garlic powder with parsley flakes and stir
Pour over the potatoes
Soak overnight
24 Hours later drain extra oil into bowl
Wash dishes when done.