Cook the potatoes until a fork can go into them but they remain firm

Towards the end of the cooking of the potatoes, put the green beans (string beans) in a steamer pot above the potatoes and steam until they are firm yet cooked. If you don't have a pot that goes over the potatoes, then cook the string beans in a separate pot, either steamed or in some water. I prefer steamed because they retain their shape better.

While the potatoes are cooking, prepare the bacon. Remove the rind from the bacon and then cut the bacon along the short side with a scissors or sharp knife into pieces. Put the olive oil in a pan over medium heat. Dice the onions and put them with the bacon pieces in the pan with the oil. [After a couple minutes peel and dice an apple and add it to the pan.] Continue cooking over medium heat until everything is cooked well, yet the onions and apples retain some shape.

Slice the cooked potatoes into nice sized pieces and put in a bowl. Drain and add the green beans (string beans) and the bacon.

Put some red wine vinegar or raspberry vinegar into the pan and put on a low heat for approximately 1 minute so the vinegar cleans your pan and mixes in with all the remaining grease and flavor [You can use other flavored vinegars. I use sometimes cranberry vinegar along with some homemade red wine vinegar]. Use a spatula to scrape the vinegar mixture on top of your salad bowl. Add more vinegar if needed. Add a splash of oil and a pinch of salt and pepper.

Mix and serve!