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Potato Salad with Pancetta, Rosemary, and Lemon
- 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
Directions:View on Bon Appetit
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