In separate saucepans, cook the potatoes and the green beans in boiling salted water until just tender, then drain.
Once the potatoes are cool enough to handle, cut them in half and place in a bowl with the green beans, tomatoes, and parsley and set aside.
Fry the bacon in 1 tablespoon olive oil until slightly crisp, but not too crunchy. Remove from pan with slotted spoon, saving the oil in the pan. Slice bacon into matchstick slivers. Add bacon and the oil from the pan to the potato mixture and sprinkle with wine vinegar. Toss well.
Contributor: Heidi Beckett
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