Photo: Anna Pelzer
Potato Salad with Pancetta, Rosemary, and Lemon
9 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
357
Calories
9g
Protein
18g
Fat
46g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 ounces 1/8-inch-thick slices pancetta (Italian bacon; about 5 slices)
- 1/4 cup fresh lemon juice
- 1 tablespoon minced fresh rosemary
- 2 teaspoons finely grated lemon peel
- 1 garlic clove, pressed
- 2/3 cup olive oil
- 3 pounds Yukon Gold potatoes
- 3 large celery stalks, thinly sliced
- 2 tablespoons chopped fresh parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes