Potato Salad:

1. 1

   Put the potatoes, unpeeled, into a large saucepan of cold, salted water. Bring to a boil and cook for 12-15 minutes until tender. Drain, and then add back to the pot.

2. 2

   In a large saute pan, cook bacon until crispy. Remove with a slotted spoon and drain on a paper towel then cut into squares. Drain some of the fat if there is too much (leave about 2 tablespoons) then add the onions to the pan. Cook over medium heat stirring the onions until caramelized. Add the bacon and onions back to the pot of potatoes when done. Smash the potatoes with a wooden spoon or large fork. Set aside.

3. 3

   Make a vinaigrette by combining the cider vinegar with oil and Dijon mustard. Whisk until combined. Pour this over the warm potatoes and stir to combine, further breaking up the potatoes with a wooden spoon. Season with salt and pepper then fold in the chopped green onions and chopped parsley.

4. 4

   Now prepare the sauce. In a medium saucepan add the peeled celery to the milk and chicken stock. Bring it up to a simmer and cook the celery until tender about 5 minutes. Do not overcook -- otherwise it will go brown. Pour the mixture into a blender, drizzle in some extra-virgin olive oil and puree. Add back to the pot and reduce until you have a consistency that coats the back of a wooden spoon. Season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.