Green Bean and Potato Salad with Bacon Vinaigrette

In 4 quarts of salted water, boil the potatoes in their skins, covered, for about 35 to 40 minutes or until you can pierce them easily with a knife but they are not falling apart. Remove from the water with a slotted spoon and set aside in a large mixing bowl.

Add the green beans to the same water and boil for 5 minutes or until tender yet still firm to the bite; drain but do not cool under running water; set aside in a separate mixing bowl.

As the green beans are boiling, in a medium skillet over medium heat, heat the vegetable oil and sauté the bacon strips, turning on occasion, for about 5 minutes or until brown and crisp. Remove the skillet from the heat.

Peel and slice the potatoes into 1/4-inch rounds and add them to the green beans. Add the bacon bits and the rendered fat, along with the shallots and vinegar and toss until well combined. Season with salt and lots of freshly ground black pepper to taste. Serve while warm.