Bring a medium size pot of water to a boil. Salt the water and blanch the beans for 3-4 minutes, or until crisp-tender. Remove with a slotted spoon or spider; rinse, drain and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.
When the potatoes are nearly done, add a drizzle of EVOO to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2-3 minutes, then add the shallots and chili pepper, if using. Cook for 2 more minutes, then stir in the vinegar, sugar and stock.
Drain the potatoes and return them to the hot pot.
Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper and 3 tablespoons EVOO; stir to combine. Serve warm or cold.