Lemony Potato Salad

Serves 6-8.
Prep Time:
Total Time:

Just a moment please...

potato salad
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Helpful Equipment:

Microplane zester

Yukon potatoes mixed with a lemon and olive oil dressing and tossed with fresh celery and pancetta. Much lighter than a mayo potato salad but lots of flavor!

Adapted from the July 2010 Bon Appétit


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


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.