4 large Idaho potatoes, peeled and thinly sliced
Extra virgin olive oil (EVOO), for drizzling
8 slices center-cut bacon, chopped
2 ribs celery, chopped
1 carrot, peeled and thinly sliced with a vegetable peeler, then chopped into bits
1/2 cup dry white wine (eyeball it)
1/2 cup chicken stock (eyeball it)
2 tablespoons fresh thyme (5-6 sprigs), stripped and chopped
Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender, about 10 minutes.
Heat a medium skillet over medium-high heat. Add a liberal drizzle of EVOO and the bacon. Cook bacon until crisp.
Reserve bacon on paper towel-lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about three tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise, then into 1/2-inch thick half moon slices. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sautéed veggies and cook another 4-5 minutes until tender. Deglaze the pan with wine and pick up any pan drippings. Reduce heat to low and add chicken stock and thyme.
Drain potatoes and return to hot pot to cook off water. Transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, then add bacon back to the pan. Season the warm salad with salt and black pepper, to taste.