Potato Salad with Pancetta, Rosemary, and Lemon

8 oz. of pancetta, sliced about 1/4 inch slices
1/4 C. fresh lemon juice
1 Tbsp. fresh rosemary, minced
2 tsp. finely grated lemon peel
1 garlic clove, minced
2/3 C. olive oil
3# Yukon gold potatoes
3 large celery stalks, thinly sliced
2 Tbsp.  fresh Italian parsley, finely chopped

Preheat oven to 350 degrees F.

Arrange pancetta slices on rimmed baking sheet, spacing so they don't touch each other.  Bake until golden brown and crisp, about 25 minutes.  Drain on paper towels and cool.  Coarsely chop pancetta and reserve.

While pancetta is baking, place the potatoes in a large pot.  Add enough water to cover by 1 inch.  Bring to a boil; reduce heat to medium.  Simmer with lid ajar until tender, about 20-25 minutes depending on the size of the potatoes.  Drain and let stand for about 20 minutes to cool.

Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in a small bowl.  Gradually add olive oil, while whisking.  Correct seasoning with salt and fresh ground pepper, to taste. Reserve.

Once potatoes are cool, cut them into 1/4 inch thick slices (remove skin if desired, I like to keep them on).  Place in a large bowl, add celery.  Drizzle dressing over and gentle toss to coat.  Season with salt and fresh ground black pepper, to taste.  Cover and chill until cold, at least 2 hours.  Sprinkle pancetta and chopped parsley over the top, serve and Enjoy!