A recipe from Everyday Food. I’ve got Pine Street Market bacon in the freezer so I’m pulling out a pound to split between this salad and some BLTs.
Ingredients:
1 pound small potatoes Salt and pepper 1 tablespoon olive oil 2 garlic cloves, minced 4 slices bacon, cut into 1/2-inch pieces 1/2 pound green beans, trimmed and cut into 1 1/2-inch pieces Fresh lemon juice
Preparation:
In a large saucepan, cover potatoes with 2 inches lightly salted water. Bring to a simmer and cook until potatoes are just tender, about 15 minutes. Drain thoroughly.
In a large skillet, heat oil over medium-high heat. Add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving platter and keep warm. Do not wipe out skillet.
In same skillet, cook bacon until browned, about 3 minutes. Add green beans and cook, stirring occasionally, until beans are bright green and crisp-tender, about 4 minutes. Add to potatoes and season with lemon juice to taste.. Taste for salt and pepper, toss gently and serve immediately.