Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender 10 minutes.
Heat a medium skillet over medium high heat. Add a liberal drizzle of extra-virgin olive oil 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 3 tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise then into half moon slices 1/2- inch thick. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sauteed veggies and cook another 4 to 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 then transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, add bacon back to the pan then season the warm salad with salt and black pepper, to taste.