1. Place the potatoes in a large saucepan of salted water, bring to the boil and cook for 15-20 minutes or until cooked through. 2. Place the beans in a large saucepan, cover with cold water and season with salt. Bring to the boil then reduce the heat and simmer for 5-8 minutes or until just tender. 3. Meanwhile, heat the butter in a frying pan, add the bacon and fry for 5 minutes or until crisp, turning from time to time. 4. Add the wine vinegar to the frying pan and boil rapidly, scraping up any bits of bacon. Continue to boil until reduced by 2/3rds. 5. Drain the cooked potatoes then peel them and cut them into slices. 6. Drain the beans and arrange in a salad bowl. 7. Place the potatoes around the outsides, sprinkle with the chopped parsley and spring onions then pour the diced bacon together with the vinegar over the top. 8. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
