5-6 med. red potatoes
1/4 c. finely chopped onion
1/4 c. finely chopped celery (including some leaves)
1 dill pickle, chopped
2 tbsp. dried parsley
6 strips bacon, cooked crisp & crumbled
1 tsp. salt
1/4 tsp. pepper
1/2 tbsp. vinegar
4 tbsp. vegetable oil
1 1/4 c. mayo

Cook unpeeled potatoes in salted water until tender, 30 to 40 minutes. Place potatoes in refrigerator and cool completely. (Good to do this 1 day prior.) Peel and cut into thin bite size pieces. Place in large bowl. Add next 5 ingredients. Sprinkle salt, pepper, vinegar and oil all over. Gently turn all ingredients over with spoon until well mixed. Add mayo and turn until well moistened. Sprinkle with dash of paprika and a dash of dried parsley. Refrigerate several hours before serving. Serves 6.