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1
Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt.
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2
Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream).
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3
If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
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4
Make the salad: Put the potatoes and garlic in a large pot.
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5
Add enough water to cover the potatoes by 2 inches and season generously with salt.
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6
Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
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7
Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes.
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8
Remove from the heat and stir in the onion, celery and vinegar.
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9
Season with salt.
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10
Drain the potatoes and transfer them to a large bowl (discard the garlic).
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11
Add the bacon-onion mixture to the hot potatoes and stir to incorporate.
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12
Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt.
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13
Refrigerate until cold.
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14
Photograph by Yunhee Kim
