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1
Cut the potatoes in quarters and place in a large pot, add the garlic and cover the potatoes by about 2 inches with water.
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2
Season generously with salt.
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3
Bring the water to a boil over high heat, then reduce heat to a simmer and cook until the potatoes are fork tender, about 20 minutes.
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4
While the potatoes are cooking, put 2 tablespoons olive oil into a saute pan, add the bacon and bring to a medium-high heat.
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5
Cook the bacon until it is brown and crispy.
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6
Remove from the heat and add the onions, celery and vinegar.
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7
Season with salt and reserve.
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8
When the potatoes are fork tender, drain them from the water and transfer them to a large mixing bowl.
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9
While the potatoes are still hot add the bacon-onion mixture.
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10
Stir to incorporate.
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11
Add the Mayonnaise and stir to combine.
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12
TASTE for seasoning and stir in the mustard.
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13
Add more salt, if needed.
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14
Zesty!
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15
Homemade Mayonnaise:
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16
Place the egg yolks in the bowl of the food processor and add the vinegar and mustard.
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17
Season with salt, to taste.
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18
Turn the machine on and VERY slowly start to drizzle in the oil.
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19
Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.
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Cook's Note: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.
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*RAW EGG WARNING
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22
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
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Due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
