Warm Potato Salad with Green Beans 

Total time: 30 minutes
    Bacon and cider vinegar add the traditional flavors of Hot German Potato Salad.  The green beans and celery round it out, making it a great accompaniment to grilled meats.  Serve warm or room temp...  Or even right from the fridge!

 Ingredients:

• 4 potatoes, medium    enough for 2 meals
• 10oz (300gr) green beans
• 1 large onion 
• 1 cup chopped celery, 2 - 3 ribs
• 4 slices bacon
• 1/2 cup (4oz, 120ml) beef stock
• 1/3 cup (3oz, 90ml) cider vinegar
• 1 tbs cornstarch (corn flour, maizena) dissolved in 1 tbs water

 Instructions:

• Put a large saucepan, with a steamer basket inside and an inch of water, on the burner; medium - high heat. 
• Slice potatoes - the long way, first in half, then in half again.  Now slice (the short way) about 1/4 inch thick.  We are aiming for bite size so if you have a huge potato, adjust accordingly.  As you finish slicing add to the steamer basket. 
• Top and tail beans and slice into 1 1/2" (4cm) pieces. 
• Put on top of potatoes. 
• Cover and cook for 10 - 15 minutes after water is boiling or until done.  Stick a fork into a bean and a potato and taste to test. 
• Remove from heat, uncover and set aside. 
• In large nonstick skillet fry bacon, remove when crisp and pour off all but 1 tbs of fat. 
• Add onions and celery, sauté until tender, about 10 minutes. 
• Add stock, vinegar and bring to boil. 
• Dissolve cornstarch in water and slowly stir into stock mixture, boiling until thick. 
• Add cooked potatoes and beans stir gently to combine. 
• Add bacon, crumbled, and stir gently.
•  Put into a serving bowl.  Serve hot, warm or room temperature.