Italian Potato Salad with Green Beans, Tomatoes & Pancetta


2 large handfuls of fresh green beans
1 ½ pounds new potatoes, cut in half
3 ounces pancetta
1 medium red onion, sliced
2 medium tomatoes, cut in wedges or a cup of cherry tomatoes, halved
1 heaping tablespoons capers packed in salt, rinsed
Coarse sea salt or kosher salt
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Fresh basil leaves

Bring a large pot of well salted water to a boil.  Plunge green beans in and cook until just done but still slightly firm.  Scoop out with a strainer and set aside in a large bowl.  Bring the water back to boiling and drop in the potatoes.  Bring back to boiling and cook until potatoes are tender but still firm, about 12 - 15 minutes, depending on the potato.  Check by piercing a potato with a small sharp knife.  Drain potatoes and add to the bowl with the beans.

Meanwhile, chop pancetta and fry in a small skillet until nicely crisp.  Drain on a paper towel.  Add to green beans.  Add tomatoes, onion and capers.  Season with salt and pepper.

In a small cup, whisk together the olive oil and vinegar.  Add to salad and toss gently.  Slice the basil leaves and add to salad.