INGREDIENTS

INSTRUCTIONS

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 saut 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.
Converted by MC_Buster.  Per serving: 880 Calories (kcal); 28g Total
Fat; (27% calories from  fat); 20g Protein; 147g Carbohydrate; 0mg
Cholesterol; 59mg Sodium  Food Exchanges: 7 1/2 Grain(Starch); 0 Lean
Meat; 4 Vegetable; 0  Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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