Marinated Green Bean and Potato Salad

1. 1

   Cook beans in boiling water 5 minutes or until crisp-tender.

2. 2

   Drain and plunge beans into ice water; drain.

3. 3

   Place potatoes in a saucepan; cover with water.

4. 4

   Bring to a boil.

5. 5

   Reduce heat, and simmer 5 minutes or until tender (I quartered the potatoes and it still took 10 minutes for the potatoes to get tender); drain.

6. 6

   Return potatoes to pan over medium heat.

7. 7

   Add 2 tablespoons vinegar to pan; bring to a boil.

8. 8

   Remove from heat.

9. 9

   Combine remaining 2 tablespoons vinegar, oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk.

10. 10

    Drizzle beans with vinegar mixture; toss well to coat.

11. 11

    Place beans on a serving platter; arrange potatoes over beans.

12. 12

    Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon.

13. 13

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.