2 lg. potatoes
1 1/4 lb. fresh green beans
1/2 c. chopped onion
2 tbsp. fresh herbs of your choice: savory, basil or thyme (optional)
1/2 c. chopped parsley
7 slices bacon, diced
3/4 c. cider vinegar
1/2 tsp. black pepper

Peel potatoes, halve them and cook for 20-30 minutes or until tender. Slice potatoes while still warm; set aside. While the potatoes are cooking, wash, snap and halve the beans. (if beans are very young and tender, leave them whole.)

Steam the beans until barely tender, 3-5 minutes. Refresh them in cold water and set them aside to drain. Heap the beans in the middle of a large platter. Arrange the potatoes around the beans. Sprinkle the onions, herbs and parsley over all.

In a small skillet, cook the bacon until crisp. Transfer the bacon and drippings to a small bowl (there should be about 1/4 cup). To the same pan add the vinegar and reduce it to 1/2 cup over high heat. Return the bacon and drippings to the pan and add the pepper. Bring to a boil and pour over the beans and potatoes. Serve at room temperature.