Steps
- Boil 1kg of new potatoes in salted water until just tender. Near the end, steam 1kg of trimmed green beans over the potatoes until tender but still firm.
- Trim the rind from 500g of bacon and cut into short strips. Heat half of 2 tablespoons of olive oil in a skillet over medium heat.
- Add 1 chopped onion and the bacon. Cook until the bacon is cooked through and the onion is softened but holds its shape.
- Drain and cut the potatoes into chunks. Put in a bowl with the drained beans, bacon, and onion.
- Add 2 tablespoons of red wine vinegar and 2 tablespoons of raspberry vinegar to the skillet. Stir over low heat for 1 minute, scraping the bottom.
- Pour the dressing over the warm salad. Add the remaining olive oil, season with salt and pepper, and toss gently.