Scrub the potatoes well, don't peel them. Chop them up into bite-size pieces if necessary. Transfer the potatoes to a large pan and add a generous amount of water and a pinch of salt.
Place the pan over high heat until boiling. Cook the potatoes until tender and then remove them using a slotted spoon. Keep the potatoes at room temperature. Trim and clean the green beans. Add them to the pan of hot water you boiled the potatoes in.
Cook the green beans until nearly tender (keep them crunchy). Strain and refresh them immediately under cold running tap water to stop the cooking process.
Cook the bacon for a couple of minutes until cooked through. Then take the pan off the heat and let the bacon cool down a little.
Stir well. Check the seasoning and add extra vinegar, pepper or salt to taste. Transfer the salad to a large serving bowl or 2 deep plates and garnish with the boiled eggs. Serve lukewarm.