1 - Scrub the potatoes well but don't peel them.

2 - Cut them into bite-size pieces.

3 - Add them to a large pan water and a pinch of salt.

4 - Bring it to a good boil.

5 - Cook the potatoes until tender and then remove them using a slotted spoon.

6 - Keep the potatoes at room temperature.

7 - Trim and clean the green beans.

8 - Add them to the pan of hot water you boiled the potatoes in.

9 - Cook the green beans until nearly tender (keep them crunchy).

10 - Strain and refresh them immediately under cold running tap water to stop the cooking process.

11 - Add the bacon to a large non-stick pan and place it over medium heat.

12 - Cook the bacon for a couple of minutes until cooked through.

13 - Then take the pan off the heat and let the bacon cool down a little.

14 - Combine the olive oil, vinegar and mustard.

15 - Transfer the cooked potatoes, green beans, bacon, chopped onion, parsley and vinaigrette.

16 - Season with pepper and salt.

17 - Stir well.

18 - Check the seasoning and add extra vinegar, pepper or salt to taste.

19 - Transfer the salad to a large serving bowl or 2 deep plates and garnish with the boiled eggs.

20 - Serve lukewarm.