6 lbs. new potatoes
Salt
1 bunch celery, sliced very thin
3 med. to lg. red onions, sliced thin & separated into rings
1 lb. bacon, fried crisp & crumbled
2 bunches fresh parsley, finely chopped
3 c. mayonnaise
4 tbsp. white or cider vinegar
2 tbsp. granulated sugar
Salt & 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 layers of celery, then onions, then bacon, then parsley.

Combine mayonnaise, vinegar, salt and pepper and sugar. 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. Makes 20 to 25 servings.