Italian Style Potato Salad

• 3 Pounds Potatoes, Peeled & Cut Into 2 Inch Pieces
• 1 Medium Red Onion, Peeled & Chopped
• 1/3 Cup Chopped Pancetta, Cooked Until Crisp
• 1 Red Sweet Pepper, Roasted & Cut Into Strips
• 1/3 Cup Chopped Fresh Parsley
• 2 Tablespoons Capers, Chopped
• 1/4 Cup Extra Virgin Olive Oil
• 2 to 3 Tablespoons Red Wine Vinegar
• Salt & Pepper

1. In a large saucepan, cover potatoes with cold water by an inch, then bring to a boil over medium-high heat.
2. Reduce the heat to low, and simmer until the potatoes are fork tender, about 15 minutes.
3. Drain well in a colander and let cool to room temperature.
4. Add the onion, pancetta, capers, red peppers, parsley, salt and pepper to taste.
5. In a small bowl, whisk together the olive oil, vinegar, salt and pepper.
6. Pour the dressing over the potato mixture and gently toss to mix.
7. Serve immediately or store in the refrigerator until ready to use.