Directions

1. Place the cut red potatoes and 1 TBSP salt in a large stock pot over medium-high heat and bring to a boil, stirring occasionally. Once boiling, lower the heat to medium and let cook undisturbed for 8 minutes, or until fork tender. Remove from the heat, drain the potatoes in a large colander and let cool for 5 minutes. Transfer cooled potatoes to a large serving bowl. Combine the vinegar, olive oil, garlic, sugar, both mustards, salt and pepper in a Pyrex measuring cup, whisking till combined. Heat a medium skillet over medium-high heat. When the pan is hot, add the bacon and cook, stirring frequently until the bacon browns. Add the shallots and cook, stirring frequently for 1 minute. Add the red bell pepper and green beans and cook for another 3-5 minutes, stirring frequently until the green beans are fork tender.
2. Remove the bacon, shallots, red bell peppers and green beans from the heat and add to the serving bowl that holds the potatoes. Return the pan to the heat and add the vinegar mixture. Whisk continuously for 30 seconds to help the sugar dissolve and to loosen and incorporate the flavorful, browned bacon bits that adhered to the pan. Pour the warm, whisked vinaigrette atop the potato mixtures in the serving bowl. Sprinkle with minced Italian parsley and fold gently with a rubber spatula to evenly distribute the vinaigrette. Let sit for 10 minutes and serve.