Roasted Potato Salad with Corn, Red Bell Peppers, Pancetta

Ingredients

• 2 Tablespoons olive oil
• 1 lb. small red potatoes – quartered or cut into sixth’s if large
• 1 red bell pepper – seeded and cut into 1/2 inch dice
• Fresh corn kernels cut from 2 ears of fresh corn
• 4 oz. uncooked pancetta cut into 1/4 inch dice (about 1 1/2 cup)
• 1/3 cup crumbled blue cheese
• 2 scallions, sliced into 1/4 inch slices (optional)
• 2 Tablespoons sherry wine vinegar
• 2 Tablespoons cider vinegar
• 2 teaspoons. Dijon mustard
• 1/3 cup olive oil
• Salt and pepper to taste