Marinated Green Bean And Potato Salad

• 3/4 pound green beans, trimmed
• 1/2 pound wax beans, trimmed
• 1/2 pound fingerling potatoes, halved lengthwise
• 1/4 cup white wine vinegar, divided
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh parsley
• 2 center-cut bacon slices, cooked and crumbled

1. Cook beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
2. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes or until tender; drain. Return potatoes to pan over medium heat. Add 2 tablespoons vinegar to pan; bring to a boil. Remove from heat.
3. Combine remaining 2 tablespoons vinegar, oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Drizzle beans with vinegar mixture; toss well to coat. Place beans on a serving platter; arrange potatoes over beans. Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon. Serve at room temperature.

green beans, wax beans, potatoes, white wine vinegar, extravirgin olive oil, kosher salt, freshly ground black pepper, parsley, center

Taken from www.myrecipes.com/recipe/marinated-green-bean-potato-salad (may not work)