Potato Salad with Pancetta, Rosemary, and Lemon
A sophisticated twist on classic potato salad featuring crispy pancetta, aromatic rosemary, and bright lemon flavors. Yukon Gold potatoes are dressed in a zesty lemon-olive oil vinaigrette and tossed with celery for crunch.
Ingredients
- •5 ounces pancetta
- •¼ cup fresh lemon juice
- •1 tablespoon fresh rosemary
- •2 teaspoons lemon peel
- •1 clove garlic
- •⅔ cup olive oil
- •3 pounds Yukon Gold potatoes
- •3 stalks celery
- •2 tablespoons fresh parsley
Cooking Instructions
- 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.
20 min
- 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.
5 min
- 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.
45 min
- 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.
120 min
- 5.
Sprinkle pancetta and chopped parsley over potato salad.
2 min
