8 lg. potatoes (about 4 lbs.)
Water
4 slices bacon, diced
2 lg. stalks celery, thinly sliced
1 med. onion, sliced
1/3 c. olive oil
1/4 c. red wine vinegar
2 tbsp. parsley, chopped
3/4 tsp. salt
1 1/4 tsp. sugar
2 tsp. prepared mustard

In a 5-quart saucepot over high heat, bring potatoes to a boil; cover and reduce heat to medium-low. Cook about 30 minutes; drain. Cut potatoes into bite-size pieces; return the potatoes to saucepot.

Meanwhile, in a 2-quart saucepot over medium-low heat, cook bacon until browned, turning with wooden spoon. Remove bacon to paper towel to drain, leaving drippings in pot. Add to the saucepot celery and onion, and cook over medium heat until tender, stirring occasionally. With slotted spoon, add vegetables to the potatoes. In the same 2-quart saucepot, mix oil, vinegar, parsley, salt, sugar and mustard; beat to boiling. Reduce heat to simmer and cook 5 minutes, stirring occasionally to blend flavors. Pour hot dressing over potato and vegetable mixture. Add bacon to mixture; gently toss potatoes and dressing to mix well. Serves 10.