From Rachel Ray
1/3 pound green beans
2 pounds small red potatoes, quartered
3 tablespoons extra virgin olive oil
3 slices smoky bacon, finely chopped
2 large shallots, finely chopped
3 tablespoons cider vinegar
1 tablespoon natural cane sugar
1/4 cup vegetable stock
1/4 cup parsley, chopped
Freshly ground black pepper
Boil green beans in a large pot of salted water until crisp tender. Remove with a slotted spoon and add the potatoes. Return to a boil. Cook the potatoes until tender, about 12 minutes. While potatoes cook fry bacon in a skillet for about 3 minutes until crisp, then add the shallots. Cook for 2 more minutes, then stir in the vinegar, sugar and stock.
Drain the potatoes and return them to the hot pot. Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper and 3 tablespoons olive oil; stir to combine. Serve warm or cold. Serves 4.