5 lbs. potatoes, cooked, peeled, cut
1 bunch parsley, snipped
1 lg. onion, diced
1 tsp. salt (to taste)
1/2 tsp. pepper (to taste)
1 tsp. celery seed
2/3 c. olive or corn oil
1/3 c. vinegar (tarragon, wine or cider)

Mix last five items, blend well. Pour over potatoes, parsley and onion. Toss and chill. Salads better if made beforehand to blend flavors (12 hours or more).