- Kosher salt, to taste, plus 3/4 tsp.
- 12 to 14 very small red potatoes, about 1 1/2 lb. total, scrubbed
- 4 bacon slices, preferably thick sliced, coarsely chopped
- Olive oil as needed
- 1/2 yellow onion, halved lengthwise and thinly sliced crosswise
- 1 large celery stalk, thinly sliced
- 2 Tbs. white wine vinegar
- 2 tsp. minced fresh marjoram, plus sprigs for garnish
- 1/4 tsp. freshly ground pepper
- 1/2 tsp. dry mustard
- 1/2 cup beef stock or canned beef broth
In a large, heavy fry pan over medium-high heat, cook the bacon until brown and crisp, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour the drippings from the pan into a small bowl.
Return 3 Tbs. of the drippings to the fry pan (if needed, add enough olive oil to make 3 Tbs.), set over medium heat, and add the onion and celery. Sauté until the vegetables are just beginning to soften, about 3 minutes. Whisk in the vinegar, minced marjoram, the 3/4 tsp. salt, the pepper and dry mustard. Add the stock, potatoes and bacon. Cook, tossing gently, until the dressing thickens and coats the potatoes, about 1 minute.
Transfer the potato salad to a serving bowl. Garnish with the marjoram sprigs and serve warm. Serves 4.