Super-savory potato salad

Ingredients:

Potato salad

• 1.1 kg medium-sized red-skinned potatoes, cut into 4 pieces
• 3 cloves of garlic, smashed with a knife
• 6 slices bacon, chopped
• 2 tbsp. l. olive oil
• 1 red onion, diced
• 3 stalks celery, diced
• 0.5 cup red wine vinegar
• 0.5 cup Dijon mustard

Homemade mayonnaise

• 2 yolks from large eggs
• 1/4 cup red wine vinegar
• 1 tbsp Dijon mustard
• 1.5 cups of vegetable oil

Preparation:

1. Making mayonnaisePlace the egg yolks in a food processor, add the wine vinegar, Dijon mustard, and 1/4 teaspoon of salt. Start the processor and very slowly begin to drizzle in the oil (drip until the mixture resembles mayonnaise, then slowly pour in the oil in a steady stream). If the mayonnaise is too thick, add a little water; if not thick enough, add a little oil to the processor while it's running.
2. Preparing the saladPlace the potatoes and garlic in a large saucepan. Add enough water to cover the potatoes by 2 inches (5 cm) and season generously with salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 10 minutes.
3. Meanwhile, in a large skillet over medium-high heat, render the bacon fat, stirring occasionally. Cook the bacon in olive oil until golden and crispy, about 10 minutes. Remove from heat and drain any excess fat. Stir in the onion, celery, and red wine vinegar. Season with salt.
4. Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon and onion mixture to the hot potatoes and stir to combine. Gently stir in 1.5 cups of mayonnaise and mustard, season with salt. Refrigerate until cool.