Potato Salad with Pancetta, Rosemary and Lemon

I served this potato salad with a simple grilled salmon this evening.  Delicious summer combo!  It isn't your classic potato salad as there is no mayonnaise.  There are alot of good flavors in this recipe so you don't need to pair it with anything else too flavorful.  Note:  I used a mix of colorful potatoes (purple, red, white) but you can use any type of potatoes you like!
Ingredients:
5 slices of pancetta, chopped
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 potatoes
3 large celery stalks, thinly sliced
2 tablespoons chopped fresh parsley

Instructions:
Place the pancetta in a pan with a dash of olive oil.  Fry until brown, remove and allow to drain on a paper towel.

Whisk lemon juice, rosemary, lemon peel and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid until tender, 18 to 25 minutes, depending on the size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.

Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in a large bowl and add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper.  Cover and chill until cold, at least 2 hours.  This will keep in the fridge for up to 3 days.