3 pounds small red potatoes

8 ounces thick-cut bacon

1 red onion, diced

1 head celery, diced

2 cloves garlic

½ cup fresh parsley

¼ cup celery leaves

½ cup apple cider vinegar

2 tablespoons whole-grain mustard

2 tablespoons fine sea salt

½ teaspoon black pepper

¼ cup extra-virgin olive oil

6 hard-boiled eggs, quartered (optional)

1. Toss the potatoes with the olive oil and a few pinches of the salt and pepper, reserving the remainder for later.

2. Arrange the potatoes in a single flat layer on a sheet pan.

3. Cook in the Convection Steam Oven using Gourmet Mode: Select Sides > Potatoes > Roasted Potatoes and adjust the cooking time to 30 minutes.

4. Cut the bacon into thick lardons or large cubes.

5. Render the bacon over medium-high heat until golden brown, stirring occasionally. Reserve the rendered bacon fat for the salad.

6. Dice the celery and onion and thinly slice the garlic.

7. Lightly sauté the celery, onion, and garlic in a small amount of olive oil until just tender. Remove from the heat.

8. Optional: Cook the eggs in boiling water for 8 minutes. Transfer to an ice bath and chill for 20 minutes before peeling.

9. In a large mixing bowl, combine the remaining salt and pepper, mustard, vinegar, parsley, celery leaves, sautéed vegetables, bacon, reserved bacon fat, and roasted potatoes. Toss gently to combine.

10. If desired, fold in the quartered hard-boiled eggs before serving.