8 med. potatoes
4 slices bacon, diced
2 lg. celery ribs, thinly sliced
1 med. onion, thin sliced
1/3 c. salad oil
1/4 c. red wine vinegar
2 tbsp. parsley, chopped
1 1/2 tsp. salt
1 1/4 tsp. sugar
2 tsp. prepared mustard

In 5 quart pan cook potatoes until tender. Cut potatoes to bite size (do not peel). Return to pot. In 2 quart pan over medium heat, cook diced bacon until brown (but not crisp). Remove bacon, drain on paper towel. Leave drippings in pan. In drippings over medium heat, cook celery and onion until tender. Remove with slotted spoon. Add to potatoes. In same pan mix oil and rest of ingredients. Heat over medium to boiling. Simmer for 5 minutes. Pour hot dressing over potatoes. Add bacon. Gently toss to mix. Serve on large platter. Serves 6 people.