2 lbs red or other waxy potatoes
4 slices bacon diced
1 small white onion, peeled and finely chopped
1 rib celery, finely chopped
1/4 Cup chicken broth
1/2 Cup Champagne White Wine Vinegar
1 tsp granulated sugar
1 tsp Kosher Salt , plus more to salt boiling water
1/2 tsp Paprika, Premium Powder
1/2 tsp Yellow Mustard, Ground
In a large pot, cover potatoes by two inches with water. Salt liberally and bring pot to a boil, cooking until potatoes are just fork-tender (about 15 minutes). Remove pan from stove, drain off the water, and when potatoes are cool enough to handle, peel and slice them into a large bowl.
Meanwhile, cook diced bacon in a skillet until it is crisp and the fat is rendered. Use a slotted spoon to take the bacon from the frying pan, and set aside. Add onion and celery to the still-hot bacon fat. Cook vegetables over medium heat, stirring frequently, until onions are translucent and golden. Add broth, vinegar, salt, sugar, paprika, and mustard to the skillet, stirring to combine. Raise heat under the pan, and bring mixture to a boil, whisking frequently. When ingredients fully combined and heated through, transfer the dressing from the skillet to the bowl of sliced potatoes. Toss gently to coat potatoes with dressing and garnish with diced bacon. Serve warm.