Serves 6-8 as a side.

- 3 pounds Yukon gold potatoes
- 5-6 ounces pancetta (or bacon)
- 4 large celery stalks, thinly sliced
- Handful of fresh parsley, chopped
- 2/3 Cups olive oil
- 1 Tablespoon fresh rosemary
- 1 lemon, zested and juiced
- 1 clove garlic, pressed
- Salt and pepper

Helpful Equipment:
- Microplane Zester

Directions:

1) Scrub potatoes to remove dirt and then cook in salted boiling water for 25-35 minutes depending on size of potatoes.  Drain potatoes and let cool for 15 minutes.

2) Lay out bacon or pancetta on a baking dish and bake at 350 degrees for 15 minutes until it’s very crispy.  Drain on a paper towel, cool, and coarsely chop.

3) In a large bowl, whisk together oil, lemon zest, lemon juice, rosemary, garlic, and a pinch of salt and pepper, set aside.

4) When potatoes are cool, roughly chop them and add them to a large bowl with sliced celery.

5) Toss potatoes and celery with all your dressing and add bacon and chopped parsley.

6) Chill for a few hours until cool or serve at room temperature.  It’s better if you cool it though in my opinion.