Lemon peel and lemon juice, rosemary, and an olive oil dressing give this a nice lightness. If you prefer a creamy potato salad, use 2/3 cup mayonnaise in place of the olive oil.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 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.

　　

Step 2

Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

　　

Step 3

Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.

　　

Step 4

Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.

　　

Step 5

Sprinkle pancetta and chopped parsley over potato salad.