Green beans with bacon

Boil the potatoes in salted water until just tender, drain and remove the skins. Cut the potatoes into large chunks.
Cook the beans in a little salted water seasoned with a little lemon juice until just done but still crisp. Drain the beans and plunge into a bowl of iced water to retain the colour.
Drain and spoon into a large salad dish along with the potatoes.
Heat 10 ml (2 t) oil and fry the bacon for 1 minute. Add the onions and fry over medium heat until the onions are soft and lightly browned and the bacon is done but not crisp.
Season to taste, reduce the heat further and add the vinegar. Simmer for 1 minute before adding to the potatoes and beans.
dd the parsley, mix and serve hot or cold.