- 8
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
Preparation
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.
Meanwhile, whisk lemon juice,
rosemary, lemon peel, and garlic in small
bowl. Gradually whisk in oil. Season
dressing to taste with salt and pepper.
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.
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.
Sprinkle pancetta and chopped parsley
over potato salad.
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