Potato Salad With Pancetta, Rosemary, And Lemon

Name: Potato Salad With Pancetta, Rosemary, And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces pancetta, 1/8-inch-thick slices (Italian bacon, about 5 slices); 1/4 cup fresh lemon juice; 1 tablespoon minced fresh rosemary (less if using dried); 2 teaspoons finely grated lemon peel (optional if your not a lemon lover); 2 garlic cloves, pressed; 1/2 cup olive oil (use more or less if you like); 1 teaspoon salt (or to your taste); 1/2 teaspoon pepper (or to your taste); 3 lbs yukon gold potatoes; 3 large celery ribs, thinly sliced; 2 tablespoons fresh parsley, chopped

Servings: persons

5 ounces pancetta, 1/8-inch-thick slices (Italian bacon, about 5 slices)
1/4 cup fresh lemon juice
1 tablespoon minced fresh rosemary (less if using dried)
2 teaspoons finely grated lemon peel (optional if your not a lemon lover)
2 garlic cloves, pressed
1/2 cup olive oil (use more or less if you like)
1 teaspoon salt (or to your taste)
1/2 teaspoon pepper (or to your taste)
3 lbs yukon gold potatoes
3 large celery ribs, thinly sliced
2 tablespoons fresh parsley, chopped

1
Preheat oven to 400u00b0F Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes, watching carefully (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
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.
3
Place potatoes in large pot. Add enough cold, salted, 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.
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.
5
Sprinkle pancetta and chopped parsley over potato salad.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 ounces pancetta, 1/8-inch-thick slices (Italian bacon, about 5 slices), 1/4 cup fresh lemon juice, 1 tablespoon minced fresh rosemary (less if using dried), 2 teaspoons finely grated lemon peel (optional if your not a lemon lover), and more.

Yes, Potato Salad With Pancetta, Rosemary, And Lemon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!