For the Creamy Harvest Dressing:
1 (15 ounce) can sweet potatoes or yams in light syrup, drained
1 slice yellow onion, 1/2-inch thick
3/4 cup apple juice
1/2 cup orange juice
1/4 cup red-wine vinegar
1/8 teaspoon dried thyme
1/4 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped, flat-leaf (Italian) parsley
For the salad:
3 pounds Yukon Gold potatoes, washed, cut in 1 1/2-inch chunks
1 small red onion, finely chopped
3 ribs celery, peeled and finely diced
2 bacon strips, cooked crisp, fat drained and crumbled