Potato Salad with Pancetta, Rosemary, and Lemon

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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

Directions:

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