Green Bean and Potato Salad With Bacon Vinaigrette!

This recipe comes from Burt Wolf's Tasty Travels to Brussels Belgium. This salad is served warm or at room temp.and is delicious.I always double the recipe, because they always want seconds! :-)

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄2 lb  new little potato
• 3⁄4 lb green beans, trimmed and cut into 2-inch pieces
• 2  tablespoons  vegetable oil
• 1⁄4 lb  thick cut bacon, diced
• 1⁄3 cup shallots or 1⁄3 cup red onion, minced
• 1⁄4 cup white wine vinegar
•  salt & fresh ground pepper

Directions

1. Place the washed potatoes into 4 qts. salted water and boil until tender when pierced with a sharp knife tip.(30 minutes).
2. Remove with a slotted spoon and set aside until cool enough to peel.
3. Cook the green beans in the same water and boil for 5 minutes.
4. Drain and set aside.In a medium sized skillet place the oil and over medium heat and saute the bacon until crisp.
5. Remove the skillet from the heat.
6. Add the vinegar and the shallots, several grinds of fresh pepper and about 1/4-1/2 tsp.of sea or kosher salt.
7. Slice the potatoes about 1/4 inch thick into a serving bowl and add the green beans.
8. Add the contents of the skillet.
9. Toss well to combine.
10. Taste for more pepper or salt and serve warm.