Taken from The Taste of Belgium

Warm Green Bean and Potato Salad from Liège

6-8 new red potatoes scrubbed
450g green beans, trimmed
salt to taste
30g unsalted butter or vegetable oil
150g bacon cut into 6mm strips
4 tbsp red wine vinegar
2 shallots or 1 small onion, finely chopped
4 tbsp finely chopped  fresh parsley
freshly ground black pepper to taste.

Serves 4

Cook the unpeeled potatoes in boiling salted water to cover until tender (about 20 minutes). Drain. Cook the green beans in plenty of salted water until tender but still crunchy. Do not cover the pan or they will discolour.

When the potatoes are cool enough to handle but still quite warm, peel them and cut each potato into 4 pieces. Combine the potatoes and warm green beans in a salad bowl.

Melt the butter or heat the oil in a medium size pan over medium heat. Add the bacon strips and saute until crisp but not too brown, 4 to 6 minutes.

Pour the bacon and the rendered fat over the green beans and potatoes. deglaze the warm pan with the vinegar and reduce over high heat by two thirds, 1 minute. Pour over the vegetables and combine well.

Season with salt to taste. Sprinkle with the shallots, parsely and a generous grinding of fresh black pepper.