Potato Salad with Pancetta, Rosemary, and Lemon


  • 5 ounces 1/8-inch-thick slices pancetta (Italian bacon; about 5 slices)
  • ¼ 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
  • + 2 more ingredients
    • 3 large celery stalks, thinly sliced
    • 2 tablespoons chopped fresh parsley

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. 2. Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradua...

View full recipe at SpringPad


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