Pancetta Potato Salad With Lemony Herb Vinaigrette

• 2.5 lbs red potatoes
• 4 oz. pancetta (about 6 - 7 slices), or same amount bacon
• For the dressing:
• 3/4 cup olive oil
• zest of 1 lemon
• juice of 3 lemons
• 1 tbsp. salt
• 1/2 cup chives, chopped
• 1/2 cup chervil, chopped (or tarragon or dill or cilantro if you can't find chevril)
• 1/2 cup Italian (Flat Leaf) Parsley, chopped

1. Dice your potatoes into 1/2-inch cubes. I like to keep the peel on, but feel free to remove it if you prefer. Place the diced potatoes in a large pot, then fill it with cold water and set over high heat. Once the water comes to a boil, reduce the heat to medium and continue to simmer until the potatoes are just fork-tender, about 10 - 15 minutes. Stir occasionally to prevent sticking.
2. When the potatoes are done, gently drain the pot and let them cool completely.
3. While your potatoes are cooling, cook the pancetta and make your dressing. Dice the pancetta and cook it in a pan until all the fat renders and the pancetta starts to crisp and turn golden-brown, about 8 minutes. Set aside.
4. In a bowl, whisk together the olive oil, lemon juice and zest and salt until emulsified. Pour the cooled pancetta and rendered fat into the bowl along with the chives, chervil and parsley. Gently whisk together.
5. Toss the potatoes with half of the dressing, then taste. You may need to add more dressing. Otherwise, refrigerate for up to week (it's great on salads!).

red potatoes, pancetta, olive oil, lemons, salt, chives, chervil, italian

Taken from www.epicurious.com/recipes/member/views/pancetta-potato-salad-with-lemony-herb-vinaigrette-50092677 (may not work)