Warm String Bean & New Potato Salad Recipe

2 lbs. string beans, snapped into several pieces, ends removed
2 lbs. small red new potatoes, scrubbed
2 large onions, chopped coarsely
1 1 inch piece salt pork
bacon, chopped and cooked for a garnish
salt and freshly ground black pepper to taste
Vinaigrette Dressing
2 Tablespoons fresh lemon juice
3 Tablespoons safflower oil
3 Tablespoons olive oil
1 teaspoon salt, or to taste
1 generous teaspoon powdered mustard
scant 1/4 teaspoon black pepper
chopped parsley, optional

Put beans and potatoes in a saucepan. Cover with water and add the onions, salt pork, and salt and pepper. Simmer for 30 -40 minutes. The beans should be very tender. They can cool a bit in the liquid. When ready to serve, if they have gotten completely cold, bring liquid back to a boil and then turn off the heat. Allow vegetables to sit in it while you whisk together all the ingredients for the dressing. Drain the vegetables, put in a serving bowl and toss with the dressing. Add bacon and chopped parsley.