1 (5 lb.) sack of potatoes
1 bunch of celery (not 1 stalk)
1 big onion (about the size of a cantaloupe)
1 tbsp. caraway seed
1 tbsp. celery seed
1 tbsp. rosemary
1 tbsp. basil
1 tbsp. thyme
1 tbsp. cilantro

Wash the potatoes well and boil them (plan to leave the peels on). While they're cooking, dice the onions and celery into a large (8 quart) mixing bowl, and add the herbs (don't forget to wash the celery and peel the onion). Toss well.

When the potatoes are done and cool enough to handle, dice them into chunks and add to the bowl. Toss periodically as the potatoes are diced. When the mixture is uniform, add 1 half cup of lemon juice and one cup olive oil. Mix until it's all mixed up (but don't confuse it), then squash it down to the bottom, smooth out the top and cover it. After a few hours in the refrigerator, it will be hard and in one big lump.

To eat, take some out with a spoon and put it on a plate. Break the big lump into smaller lumps. A variety of "external" dressings may be added. My favorite is Catalina dressing with a few Baco's. It will keep well in the refrigerator for several weeks.