Italian Pesto Potato Salad

• 12 cup refrigerated basil pesto, BUITONI
• 14 cup red wine vinegar
• 2 lbs red potatoes, cooked, peeled, cubed and cooled
• 4 large hard-boiled eggs, peeled and finely chopped
• 12 cup pancetta, cooked and crumbled
• 12 cup celery, sliced
• 12 cup green onion, sliced
• 12 cup red bell pepper, diced
• 14 cup pine nuts, toasted

1. Combine pesto and vinegar in small bowl; set aside.
2. Combine potatoes, eggs, pancetta, celery, green onions, red pepper and pine nuts in large bowl.
3. Drizzle pesto dressing over potato mixture and toss lightly until well coated.
4. Refrigerate for 1 hour and serve.

basil pesto, red wine vinegar, red potatoes, eggs, pancetta, celery, green onion, red bell pepper, pine nuts

Taken from www.food.com/recipe/italian-pesto-potato-salad-417599 (may not work)