Marinated Green Bean and Potato Salad

• 34 lb green beans, trimmed
• 12 lb wax bean, trimmed
• 12 lb fingerling potato, halved lengthwise
• 14 cup white vinegar, divided
• 1 tablespoon extra virgin olive oil
• 12 teaspoon kosher salt, divided
• 12 teaspoon fresh ground black pepper
• 1 tablespoon fresh parsley, minced
• 2 slices center-cut bacon, cooked and crumbled

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

green beans, wax bean, fingerling potato, white vinegar, extra virgin olive oil, kosher salt, ground black pepper, fresh parsley, center

Taken from www.food.com/recipe/marinated-green-bean-and-potato-salad-513144 (may not work)