2 pounds baking Potatoes
1/8 cup Vegetable oil
3 tablespoons cider Vinegar
3/4 cup beef stock
1 small onion, finely minced
1/4 cup freshly chopped parsley

1.In a large saucepan over medium heat, put in the Potatoes and cover them with water. Cook until tender. Remove the potatoes from the water and cool for 10 minutes, until they are easy to handle. Cut them into slices about 1/4- to 1/2-inch thick.
2.Place the potatoes in a large shallow bowl and sprinkle with oil and vinegar. Add the stock and the onion. Season with Salt and Pepper to taste. Toss the mixture gently.
3.Cover the bowl and let the mixture stand at room temperature for 2 1/2 hours, tossing gently after 1 hour. This salad should not be chilled. Just before serving, garnish with parsley.