Green Bean, Bacon, Potato Salad

1/2 pound green beans, cut to bite size pieces
2 pounds red potatoes
4 slices bacon, chopped
1 cup red onion, finely chopped
3 – 4 tablespoons cider vinegar
1 teaspoon cane sugar
1/4 cup vegetable broth
1/4 cup parsley, chopped
Freshly ground black pepper
Sea salt, to taste
extra virgin olive oil

1. Cut potatoes in half if they are large, place in a pot and add enough water to cover by 1 inch. Add a generous amount of salt and bring to a boil. Reduce heat to medium and cook for about 15 minutes, until just tender. Drain and let cool. Peel and cube into a large bowl.
2. Boil or steam the green beans until tender or however done you like them. Add to the potatoes.
3. While potatoes cook, fry the bacon in a skillet until crisp. Remove bacon with a slotted spoon and set aside in a small bowl. Add the onions and cook for about 5 more minutes. Stir in the vinegar, sugar and broth.
4. Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, bacon, and about 1 tablespoon olive oil; stir to combine. Taste and add more salt, pepper, or vinegar as needed. Serve warm or cold.