30 lbs. potatoes
8 cupfuls celery
1 large bunch parsley
8 tablespoonfuls onion juice
3 quarts of French dressing (about)
Cook potatoes in dice or slices, add finely chopped celery and parsley and onion juice. Pour over dressing, mix well and allow to stand in cool place several hours before serving. If a little ham or bacon fat is added to water in which potatoes are cooked a delicious flavor will be developed.