Name: Potato Salad with Pancetta, Rosemary, and Lemon
Yield: 8 Servings
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

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