2 lbs. small white or red potatoes
1 lb. fresh green beans
1/2 lb. bacon or 8 slices
1/3 c. salad oil
1 shallot, diced fine
1 to 2 garlic cloves, minced
4 to 5 tbsp. red wine vinegar
1/2 tsp. salt
Freshly ground pepper
Sugar to taste
3 to 4 hard cooked eggs
Garden lettuce (optional garnish)

Boil or steam potatoes in their jackets just until done. Steam or blanch the green beans until crisp tender. Cook the bacon crisp and save the rendered fat. Drain the bacon. Mix the rendered fat with enough salad oil to make 1/2 cup. Add the shallot, garlic, and vinegar; mix well with salt and pepper. Add sugar to taste and heat until sugar dissolves. Line a serving platter with lettuce if you wish. Slice or quarter potatoes. Arrange potatoes and beans on the lettuce; quarter or slice eggs and add to platter. Crumble bacon and sprinkle over all. To serve, drizzle the dressing over the salad. Serves 6 to 8.