I’ll admit that I haven’t always been a potato salad fan. Usually because of the massive globs of mayonnaise. This olive oil and herb alternative is light and delicious. It is perfect for a summer evening, like the one that I just had. The pancetta is crunchy and the rosemary and lemon give it a kick of flavor.
Serves 8/Bon Appetit Magazine
- 5 ounces 1/8-inch-thick slices pancetta
- 1/4 cup fresh lemon juice
- 1 tablespoon minced fresh rosemary
- 2 teaspoons finely grated lemon peel
- 2/3 cup olive oil
- 3 pounds Yukon Gold potatoes
- 3 large celery stalks, thinly sliced
- 2 tablespoons chopped fresh parsley
Preheat oven to 400 degrees. 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.
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 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 the size of the potatoes. Drain, let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 1/4-inch-think slices. 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. Sprinkle pancetta and chopped parsley over potato salad.