Yield
6 servings (serving size: about 1 cup salad)
Photo: Randy Mayor; Styling: Leigh Ann Ross

How to Make It

Step 1

Cook beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Step 2

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes or until tender; drain. Return potatoes to pan over medium heat. Add 2 tablespoons vinegar to pan; bring to a boil. Remove from heat.

Step 3

Combine remaining 2 tablespoons vinegar, oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Drizzle beans with vinegar mixture; toss well to coat. Place beans on a serving platter; arrange potatoes over beans. Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon. Serve at room temperature.

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