Italian Potato Salad

• 6 small new potatoes, cubed & cooked til tender
• 34 cup frozen peas, thawed
• 10 grape tomatoes or 10 cherry tomatoes, halved
• 18 lb pancetta or 18 lb bacon, cooked until golden
• 5 large fresh basil leaves, chopped
• 3 tablespoons chopped fresh parsley
• 12 cup finely chopped red onion
• 1 clove garlic, minced
• salt and pepper
• 14 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 12 cup olive oil

1. Toss together potatoes, peas, tomatoes, pancetta, basil, parsley, onion& garlic in a bowl.
2. Sprinkle with salt and pepper to taste.
3. Combine red wine and balsamic vinegar and olive oil and let set a few minutes to mellow.
4. Add dressing to potato salad, mix, then chill to allow flavors to develop.

new potatoes, frozen peas, grape tomatoes, pancetta, fresh basil, parsley, red onion, clove garlic, salt, red wine vinegar, balsamic vinegar, olive oil

Taken from www.food.com/recipe/italian-potato-salad-44716 (may not work)