Warm Green Bean and Potato Salad

Warm Green Bean and Potato Salad

Serves 2.

This was a nice variation from our typical veggie sides of plain 'ole steamed veggies, seasoned with butter, garlic salt, and pepper. The potatoes and green beans compliment each other well, and the addition of bacon? Yes please!

Source: Everyday Food

4-5 red new potatoes

coarse salt and ground pepper

1/2 T. olive oil

2 garlic clove, minced

2 slices bacon, cut crosswise into 1/2" pieces

1/4 lb. green beans, trimmed

In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are tender, 15-20 minutes. Drain thoroughly.

In a large nonstick skillet, heat oil over medium-high; 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 dish and keep warm.

Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes and season with salt and pepper. Toss gently to combine.