Name: Potato Salad with Pancetta, Rosemary, and Lemon
Yield: Makes 8 servings
Ingredients: 5 ounces 1/8-inch-thick slices pancetta (Italian bacon; about 5 slices); 1/4 cup fresh lemon juice; 1 tablespoon minced fresh rosemary; 2 teaspoons finely grated lemon peel; 1 garlic clove, pressed; 2/3 cup olive oil; 3 pounds Yukon Gold potatoes; 3 large celery stalks, thinly sliced; 2 tablespoons chopped fresh parsley

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Potato Salad with Pancetta, Rosemary, and LemonHans Gissinger

Lemon peel and lemon juice, rosemary, and an olive oil dressing give this a nice lightness. If you prefer a creamy potato salad, use 2/3 cup mayonnaise in place of the olive oil.

Recipe information

Yield
Makes 8 servings

Ingredients

5 ounces 1/8-inch-thick slices pancetta (Italian bacon; about 5 slices)

1/4 cup fresh lemon juice

1 tablespoon minced fresh rosemary

2 teaspoons finely grated lemon peel

1 garlic clove, pressed

2/3 cup olive oil

3 pounds Yukon Gold potatoes

3 large celery stalks, thinly sliced

2 tablespoons chopped fresh parsley

Preparation

Step 1
Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
Step 2
Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Step 3
Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
Step 4
Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.
Step 5
Sprinkle pancetta and chopped parsley over potato salad.