This is an evolution of classic vinegar-based German potato salads, lightened with fresh herbs, and with green beans for texture and variety. It can be eaten warm or cold, and can be made for either vegetarians or meatatarians.
1Steam the potatoes over well-salted water until slightly fluffy when stabbed with a fork (about 10 minutes). Drain well.
2Heat 2 tbsp of olive oil over medium in a large pan, and once hot, add the onions and garlic. Add a large pinch of salt, black pepper, and cook for 5 minutes or until translucent.
3Add another 2 tbsp of oil to the pan, turn up the heat to high, and add the potatoes with another large pinch of salt. Cook, stirring occassionally, about 10 minutes; they will gain some colour and crispness. Add the peppers (and tomatoes, if using), and cook another 10 minutes, stirring occasionally.
4Meanwhile, steam the green beans over well-salted water until easy to stab with a fork (about 7 minutes).
5Mix the remaining 1/3 c olive oil, as well as the vinegar, mustard, and lemon juice, with about 1/2 tsp of black pepper and 1/2 tsp of salt. Mix until emulsified.
6While still warm, fold together the green beans, the potato mixture, the chopped herbs, and the dressing. Taste and season if necessary. Serve warm or refrigerate.
7Optional: begin the recipe by frying the bacon in a pan. Once crisp, remove the strips, crumble them and add them in the last step. Fry the onions and garlic in the bacon fat (adding oil if needed to make a total of 3 tbsp).
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