Marinated Green Bean and Potato Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon olive oil extravirgin
• 0.5 pound fingerling potatoes halved lengthwise
• 1 tablespoon parsley fresh minced
• 0.8 pound green beans trimmed
• 0.5 teaspoon kosher salt divided
• 2  center-cut bacon crumbled cooked
• 0.5 pound turtle beans trimmed
• 0.3 cup citrus champagne vinegar divided

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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. Bring to a boil. Reduce heat, and simmer 5 minutes or until tender; drain. Return potatoes to pan over medium heat.
4. Add 2 tablespoons vinegar to pan; bring to a boil.
5. Remove from heat.
6. Combine remaining 2 tablespoons vinegar, oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk.
7. Drizzle beans with vinegar mixture; toss well to coat.
8. Place beans on a serving platter; arrange potatoes over beans.
9. Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon.
10. Serve at room temperature.