Categories: Vegetables

Ingredients

• 4 medium-size red potatoes, peeled and quartered (about 1 1/2 lb.)
• 2 1/4 tsp. salt, divided
• 1 lb. fresh green beans, broken into 1 1/2 inch pieces
• 3 bacon slices
• 1 large onion, sliced
• 1/4 cup cider vinegar
• 2 tsp. dried rosemary, crumbled
• 1/4 tsp. sugar
• 1/4 tsp. freshly ground pepper

Directions

1. Cook potato and 1 tsp. salt in boiling water to cover in a large saucepan 10 minutes or until tender. Drain and rinse with cold water. Set aside.
2. Cook beans and 1 tsp. salt in boiling water to cover in saucepan 3 to4 minutes or until crisp-tender. Remove from heat; plunge into ice water to stop the cooking process. Drain, and set aside.
3. Cook bacon in a skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon.
4. Sauté onion in hot drippings until crisp-tender. Stir in remaining 1/4 tsp. salt, vinegar, and next 3 ingredients. Add potato and beans; cook, stirring occasionally, until heated. Sprinkle with bacon.

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