Belgian Bacon Salad

Begin by submerging the potatoes into a pot filled with sufficient water to envelop them completely. Next, bring the water to a rolling boil and continue cooking until they reach your desired level of tenderness, approximately 10 minutes.

Meanwhile, prepare a separate pot of water and bring it to a rolling boil. Add the green beans and cook for around 5 minutes, or until they reach your preferred level of doneness. Drain the water and set the green beans aside.

In a large skillet, cook the bacon over medium heat until it reaches a crispy state. Remove the cooked bacon from the skillet and set it aside on a plate.

Next, add sliced onions to the same skillet used for cooking the bacon and continue frying them until they are tender and have developed a rich brown color. Remove the onions from the skillet and set them aside on the same plate as the bacon.

With the skillet still warm from cooking the onions, pour in a generous amount of balsamic vinegar. Use a spoon to scrape the bottom of the pan, releasing all of the flavorful browned bits that have accumulated.

In a large serving bowl, combine the cooked green beans, potatoes, onions, and bacon. Drizzle the balsamic vinegar over them and toss everything together until it is well-coated. Finally, season the dish with salt and pepper to taste.