POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON
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. Honestly, this is best if made the day before and allowed to rest overnight.
Provided by Annacia
Categories Potato
Time 47m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes, watching carefully (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
- Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Place potatoes in large pot. Add enough cold, salted, 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.
- 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.
- Sprinkle pancetta and chopped parsley over potato salad.
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Jamil King
[email protected]This potato salad was a little too bland for my taste. I think I'll add some extra lemon and rosemary next time.
Addis Kifle
[email protected]I'm not a huge fan of potato salad, but I loved this one! The flavors were so refreshing and the pancetta added a nice smoky flavor.
Zebiba Ahmed
[email protected]This salad is so good, I could eat it every day! The flavors are perfectly balanced and the texture is amazing.
Sonwabo Ngeno
[email protected]I've tried many potato salad recipes, but this one is by far my favorite. The pancetta and rosemary add such a unique flavor.
Ruairidh Urquhart
[email protected]This is my go-to potato salad recipe. It's always a hit at parties and cookouts.
Gabriella Houck
[email protected]I made this salad for a picnic and it was a huge success! Everyone loved the unique flavor combination.
carson benard
[email protected]This potato salad is easy to make and always turns out great. I love the pop of flavor from the lemon and rosemary.
Jela
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The pancetta gives it such a nice flavor.
Manoj Mahato
[email protected]Perfect for a potluck! Everyone raved about this salad.
Mazlan Khan
[email protected]I'm not usually a big fan of potato salad, but this one changed my mind! It's so flavorful and refreshing.
Musa Wahosi
[email protected]The combination of flavors in this salad is AMAZING! FIVE STARS!
Ally Rubio
[email protected]This potato salad was a breeze to make and the end result was delicious. I'll definitely be making this again for my next picnic.
Jashley Revi
[email protected]I skipped the pancetta and used bacon instead, and it turned out just as good! Will definitely make this again.
Sameer Islam
[email protected]My husband loved this potato salad! He said it was the best he's ever had.
Sammy Ngure
[email protected]This potato salad was a hit at my summer BBQ! The lemon and rosemary flavors were perfectly balanced. The pancetta added a nice smoky flavor and the potatoes were cooked perfectly.