6 lbs. new potatoes
Salt
1 bunch celery, sliced thin
3 med. to lg. red onions (sliced thin and separated into rings)
1 lb. bacon cooked crisp and crumbled
2 bunches fresh parsley finely chopped
3 c. mayonnaise
4 tbsp. white or cider vinegar
2 tbsp. granulated sugar
Salt and pepper to taste

Cook unpeeled potatoes until tender; slice as thin as possible without causing them to crumble. Place layer of sliced potatoes in very large bowl and sprinkle with salt. Top potatoes with layer of celery, then onions, then bacon, then parsley.

Combine mayonnaise, vinegar, sugar, salt and pepper. Spread several tablespoons of dressing mixture over parsley layer. Repeat layers several times until all ingredients are used. Toss salad very gently, trying not to break up potato slices more than necessary. Chill, covered, until serving time.