Clean the beans and cook them in salted water until just tender. Rinse cold to preserve their beautiful green color and keep warm. Prepare the potatoes in their skins. They should also be cooked, but still firm. Drain, peel off the skin, cut the potatoes into slices.
2. dice the onions, cut the bacon into slices. In a large frying pan, in which all the ingredients fit together, sauté the onions in the butter and bacon until golden, add the potato slices and beans, mix well, season with salt and pepper and cook at low temperature with the lid closed for two, three minutes.
Put everything into a large salad bowl, put the frying pan once more on the stove, extinguish the drippings with vinegar. Pour the vinegar-fat mixture over the lettuce, garnish with parsley and chives and bring to the table on the spot.
Our tip: Use bacon with a subtle smoky note!
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