warm green bean and potato salad... 30 minutes

the goods:

1 pound red new potatoes
1 tablespoon olive oil
2 garlic cloves, minced
4 slices bacon, cut cross-wise into 1/2-inch pieces
1/2 pound green beans, trimmed and cut in half
1 to 2 tablespoons fresh lemon juice



In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 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 green beans to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.