It turns out we had the leftovers for lunch and even though I wouldn’t normally have ‘bacon potatoes’ with sausage, I wanted to try this recipe and I had a bag of beautiful purple potatoes from my in-laws garden waiting to be used. This is another recipe from Everyday Food.
Warm Green Bean and Potato Salad
1 to 1 1/2 lbs. small new red potatoes (or chunks of any other colorful kind), boiled until just tender
1 lb. green beans, trimmed and cut into 1 inch pieces and precooked (I tossed them in for the last 2 minutes with the potatoes)
1 T. olive oil
2–4 slices of bacon, chopped
4 cloves of garlic, finely minced
2 T. lemon juice
In a large skillet, heat the olive oil and saute the bacon pieces until crisp, then add the garlic and allow it all to cook for another minute. Add the drained potatoes and green beans, season with a touch of salt and a good grinding of fresh pepper and cook until the potatoes are crisped up a bit – mash some of the potatoes and make sure the beans remain slightly crunchy.
When you’re satisfied, remove the skillet from the heat and stir in the lemon juice to taste. This is great right out of the skillet or at room temperature.
- Category: Potatoes, Salad