Shelly's Recipe

PESTO POTATO SALAD III

Category: Potato Salads

1/2 cup pesto
1/4 cup red wine vinegar
2 lbs red potatoes cooked, peeled, cubed and cooled
4 large hard-boiled eggs peeled and finely chopped
1/2 cup pancetta bacon cooked and crumbled
1/2 cup sliced celery, green onions and diced red bell pepper
1/4 cup pine nuts toasted

Combine pesto and vinegar in small bowl; set aside.

Combine potatoes, eggs, bacon, celery, green onions, red pepper and pine nuts in large bowl. Drizzle pesto dressing over potato mixture; toss lightly until well coated. Refrigerate for 1 hour.