Salade Liègeoise

• 300g potatoes
  ideally new potatoes

• 300g green beans

• 90g bacon
  rinds removed

• ½ onion
  

• 1 Tablespoon red wine vinegar
  

• 2 Tablespoon fruit vinegar
  such as raspberry or cranberry vinegar

• Olive oil
  

• Salt & pepper
  

• 1 apple (optional)
  peeled and diced

• 2 eggs (optional)
  hard-boiled or poached

• A small handful of walnuts (optional)
  chopped

Step 1
Boil the potatoes until a fork can go into them but they remain firm. 

Step 2
When the potatoes are almost done, put the green beans in a steamer pot above the potatoes or add them into the boiling water with the potatoes. Continue cooking until green beans are firm yet cooked.

Step 3
Meanwhile, heat a bit of oil in a pan over medium heat. Slice the bacon into strips and dice the onion. Add to the pan.

Step 4
After a couple of minutes, add the apple if using. Continue cooking until everything is cooked well, yet the onions and apples retain some shape.

Step 5
Slice the cooked potatoes into nice sized pieces and put in a bowl. Drain and add the green beans, then add the bacon mix.

Step 6
Put the red wine vinegar and fruit vinegar into the pan on a low heat for approximately 1 minute so the vinegar mixes in with all the remaining grease and flavor. Scrape the vinegar mixture on top of your salad.

Step 7
Add more vinegar to taste as well as a splash of oil and pinch of salt and pepper. Top with egg and walnuts (if using) and enjoy!

TIP: MAKE AHEAD
This salad can be made in advance and can be eaten hot, lukewarm or cold.