For fairly even potato cubes you need about 400 - 450g whole, peeled potatoes. Then keep the cubes in cold water including 1 tbsp vinegar until all other work steps have been completed.
Skin the shallots, quarter them and only cut them into strips. Clean the beans and - if long - cut into pieces approx. 4 cm long. Simply break frozen ones. Bring well-salted water to the boil in a saucepan, then add the beans, bring to the boil again and then cook for 2 - 3 minutes. Then drain immediately, add to ice-cold water to finish the cooking process. This is how they keep their color. After a few minutes, pour through a sieve and drain very well.
Meanwhile, fill a larger bowl (preferably stainless steel) with boiling water, heat it up and keep it ready. Put enough sunflower oil in a larger pan to cover the bottom about 5 mm and heat it up. Drain the potato cubes, dry them on paper towels and then pour them into the hot oil. The deep-frying time is around 10 minutes.
When the cubes start to color, remove the hot water from the bowl and add the well-drained beans and shallot strips. Then lift the potato cubes out of the oil with a sieve, let them drain only slightly, add them to the beans and mix.
Put 3 tablespoons of oil from the potatoes in a smaller pan and leave out the small strips of bacon. When they have gotten color, add everything including the frying fat to the salad and fold in. Season with balsamic vinegar, pepper, salt, sugar and thyme and season to taste. No additional oil is required. The lukewarm salad should be served immediately so that the potatoes don't become too soft again.