Serve this dish hot as a side dish or cold as a salad.
Cook potatoes in their skin, peel and slice ½” thick while still hot.
Heat bacon in skillet and add onion, celery and dill pickle until brown.
Heat remaining ingredients until boiling and add to bacon mixture.
Add potatoes and serve at once with chopped parsley garnish.
Serving Suggestions: This salad is a perfection side to BBQ dishes and because there’s no mayo, it’s also great for picnics.