Not American Potato Salad

That creamy, sickeningly sweet, mushy "American" potato salad is not something i like.  There are times i have eaten it, there are times that i have made it, but i have to be in a very unusual and i think bad mood to do so.  I like "German" potato salad, which is usually served warm, but i had some ideas pop into my head because of some white wine that could only be used for cooking and some thoughts on how to deal with potatoes on a warm day.  I was suppose to boil some garlic with the potatoes, but forgot and the potato salad did not need it.

My own not American and not German potato salad

6 Yukon gold potatoes (best taste and size and shape do not have to be consistent)
1 tablespoon olive oil
1 cup white wine (it might have been more, but it gets reduced)
1 tablespoon lemon juice
1 teaspoon fresh, hot, green pepper, diced
1 cup fennel, diced
1/4 onion, diced
1 teaspoon butter
1/4 cup celery, diced
1/4 cup Kalmata olives
2 or 3 strips of bacon (i have been using a Virginia pepper/smoke cured bacon, no salt for flavor)
salt added to taste in 1/4 teaspoons at the end of preparation
Optional: diced parsley

The potatoes are boiled until the smallest one is just soft and then removed from the heat
the white wine is reduced with the lemon juice and hot pepper to 1/4 of the original volume
fennel and onion is browned in the butter
bacon is crisped and the fat set aside for other uses, not in this recipe
Potatoes are removed from the water while still warm and diced into 1 inch chucked (the potatoes should not be completely soft)
Olive oil and the white wine reduction are added and mixed thoroughly
fennel and onions mixture is mixed in
celery and olives are mixed in
salt to taste
bacon is added just before serving to maintain crispness