Potato salad with pancetta, rosemary, and lemon

Indulge in a flavorful potato salad featuring crispy pancetta, fragrant rosemary, and zesty lemon. A perfect balance of savory and citrusy notes.

Ingredients:

• 140g 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
• 1360g Yukon Gold potatoes
• 3 large celery stalks, thinly sliced
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat your oven to 400°F. Lay out the pancetta slices on a baking sheet with edges, leaving space between each slice. Bake them until they turn golden and crispy, which should take about 20 minutes (no need to flip them). Once done, place them on paper towels to drain the excess oil. Let them cool down, then roughly chop the pancetta into pieces.
2. While the pancetta is baking, mix together lemon juice, rosemary, lemon zest, and minced garlic in a small bowl. Slowly pour in the oil while whisking the mixture. Season the dressing with salt and pepper according to your taste.
3. Put the potatoes in a big pot and cover them with cold water, making sure there is an inch of water above the potatoes. Bring the water to a boil, then lower the heat to medium. Let the potatoes simmer with the lid slightly open until they are tender, which should take between 18 to 25 minutes depending on their size. Drain the water and let the potatoes cool down for about 20 minutes.
4. Slice the cooked potatoes into 1/4-inch-thick pieces (you can peel the skin off if you prefer). Place them in a large bowl and add the celery. Drizzle the prepared dressing over the potatoes and gently mix to coat them. Season with salt and pepper. Cover the bowl and leave it in the fridge to chill for at least 2 hours. You can prepare the pancetta and potato salad a day in advance. Cover the pancetta and store it in the fridge. Keep the potato salad chilled as well. Bring the pancetta to room temperature before serving.
5. Before serving, scatter the chopped pancetta and parsley over the potato salad.

Summary:

• Calories: 2929 kcal
• Fat: 198 g
• Protein: 49 g
• Carbs: 251 g
• Potassium: 6704 mg
• Magnesium: 363 mg