Scrub the potatoes, then boil until barely tender. Cut the potatoes into eight pieces, leaving the skins on. Put the potatoes into a large bowl.
Fry the bacon until very crisp. Drain, then crumble into the potatoes. Spoon three tablespoons of bacon fat over the potatoes.
Trim the celery stalks, then cut in half. Slice lengthwise down the middle, then lengthwise again to get thin strips. Chop into small dice. Add to the bowl. Add all the other ingredients.
Wash your hands well, and mix all the ingredients with your fingers, lightly squeezing them as you do. The salad should ooze through your fingers a little, but minimize mashing the potatoes.
