Green Bean And Potato Salad With A Bacon Vinaigrette

Directions

1. In 4 qts of salted water, boil the potatoes in their skins, covered, for about 35 to 40 min or possibly till you can pierce them easily with a knife but they are not falling apart. Remove from the water with a slotted spoon and set aside in a large mixing bowl.
2. Add in the green beans to the same water and boil for 5 min or possibly till tender yet still hard to the bite; drain but don't cold under running water; set aside in a separate mixing bowl.
3. As the green beans are boiling, in a medium skillet over medium heat, heat the vegetable oil and saute/fry the bacon strips, turning on occasion, for about 5 min or possibly till brown and crisp. Remove the skillet from the heat.
4. Peel and slice the potatoes into 1/4-inch rounds and add in them to the green beans. Add in the bacon bits and the rendered fat, along with the shallots and vinegar and toss till well combined. Season with salt and lots of freshly grnd black pepper to taste. Serve while hot.