Bacon Potato Salad

                                                                                                                                      

Hebrews 10:12 But when Christ had offered for all time a single sacrifice for sins, he sat down at the right hand of God

3 lb. fingerling potatoes cut in half

1 (8-oz.) package tiny green beans

1/2 cup red wine vinegar

1 leek, minced

3 T. honey

1 T. Dijon mustard

1 1/2 t. salt

1 t. pepper

1/2 cup olive oil

1T. dill

1/4 cup parsley

½ lb. crispy fried  bacon slices, chopped

Bring potatoes and water to cover to a boil in a large Dutch oven over medium high heat and cook 20 minutes or until tender. Drain. Cook green beans in boiling water to cover in a medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water,drain. Whisk together vinegar and next 5 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking constantly, until smooth. Pour vinegar mixture over potatoes. Just before serving, add green beans, dill, and parsley, and toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.