Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato Salad With Pancetta, Rosemary, and Lemon Recipe
    Lost? Site Map

    Potato Salad With Pancetta, Rosemary, and Lemon

    Potato Salad With Pancetta, Rosemary, and Lemon. Photo by threeovens

    1/1 Photo of Potato Salad With Pancetta, Rosemary, and Lemon

    Total Time:

    Prep Time:

    Cook Time:

    47 mins

    25 mins

    22 mins

    Annacia's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 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.
    3. 3
      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.
    4. 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.
    5. 5
      Sprinkle pancetta and chopped parsley over potato salad.

    Ratings & Reviews:

    • on July 07, 2014

      55

      I loved this

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Potato Salad With Pancetta, Rosemary, and Lemon

    Serving Size: 1 (218 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 275.3
     
    Calories from Fat 123
    44%
    Total Fat 13.7 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 317.8 mg
    13%
    Total Carbohydrate 36.0 g
    12%
    Dietary Fiber 3.6 g
    14%
    Sugars 2.1 g
    8%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    pancetta

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites