• Cut 300 grams (¾ lb) of potatoes into 4 cm (1½ in) chunks and cook in boiling salted water until they just tender.
  
• While the potatoes are cooking put 2 eggs into a pan of cold water, bring to a boil and cook for 8-10 minutes depending on how you like your eggs. Drain and run cold water over the eggs, then leave in the pan filled with cold water.
  
• Just before the potatoes are ready add 100 grams (¼ lb) of trimmed French beans and cook for 4 minutes. Drain and set aside to cool.
  
• Put 1 tablespoon of olive oil in a pan and add 60 grams (⅓ cup) bacon pieces. Cook until crisp. Lift the bacon pieces from the pan and drain on kitchen paper.
  
• Add 1 tablespoon of Apple Mint Vinegar or white wine vinegar to the hot oil and bacon fat and mix.
  

Assemble the salad

• Use a serving platter and arrange the warm potatoes and beans on the platter. Shell the eggs and cut into quarters, then arrange over the vegetables.
  
• Add the cooked bacon pieces to the salad.
  
• Drizzle the dressing over the salad, garnish with 1 tablespoon chopped fresh parsley, and serve while still warm.