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Potato Salad with Pancetta, Rosemary, and Lemon


Potato Salad with Pancetta, Rosemary, and Lemon Recipe

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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