Potato Salad with Pancetta Rosemary and Lemon
Elevate your next gathering with this irresistible Potato Salad with Pancetta, Rosemary, and Lemon—a delightful twist on a classic side dish. Featuring tender baby potatoes, crispy pancetta, and the vibrant flavors of fresh rosemary, zesty lemon juice, and fragrant garlic, this recipe strikes the perfect balance between comfort and sophistication. The warm potatoes soak up a tangy lemon and olive oil dressing, while the pancetta adds a savory crunch that contrasts beautifully with the herby freshness of chopped parsley. Ready in just 35 minutes, this easy potato salad is perfect for picnics, barbecues, or as a hearty accompaniment to your favorite main dishes. Serve it warm or at room temperature for a crowd-pleasing option that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 900 grams Baby potatoes
- 150 grams Pancetta, diced
- 1 tablespoon Fresh rosemary, minced
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 clove Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Parsley, chopped
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces. Leave the skin on for added texture and flavor.
Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring to a boil, reduce to a simmer, and cook for 10-12 minutes or until the potatoes are tender when pierced with a fork.
While the potatoes are cooking, heat a skillet over medium heat. Add the diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the minced rosemary and garlic to the hot pancetta fat. Cook for 1-2 minutes, stirring frequently, until fragrant. Remove from heat and let cool slightly.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, cooked rosemary and garlic mixture, salt, and black pepper to create the dressing.
Drain the cooked potatoes and transfer them to a large mixing bowl. Let them cool slightly for about 5 minutes.
Pour the dressing over the warm potatoes and gently toss to coat. Add the crispy pancetta and chopped parsley, then toss again to combine evenly.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the potato salad warm or at room temperature. For extra freshness, garnish with additional parsley or a sprinkle of lemon zest before serving.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 7.4 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4222 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
