Potato and Green Bean Salad

• 12 oz. frozen french cut green beans
• 1.5 pounds baby red potatos
• 3 cloves diced garlic
• 2 teaspoons anchovy paste
• 1 tablespoon diced capers
• 1 tbsp chopped rosemary
• other fresh herbs (small handful diced basil)
• 1 tablespoon spicy mustard
• 3 tablespoons bacon fat
• 1 small thin-sliced onion
• 4 tablespoons white vinegar
• 1/2 cup olive oil
• 8 strips thick cooked bacon, crumbled
• 3 tablespoons bacon grease
• 1 cup grated Romano cheese
• 2 tablespoons dried dill
• 1 teaspoon white sugar
• Juice of 1 lime, about 1-2 tablespoons
• Fresh coarse ground pepper to taste
• (over the top optional) 1 pound sliced fried smoked sausage

First I prepare the potatoes using Kenji's Roasted Potatoes recipe .

Cook the beans until soft, let cool

In a small bowl combine garlic, rosemary and bacon fat and simmer or microwave until garlic is softened. Strain and reserve the chunks, toss the potatoes according to Kenji's recipe, roast and let cool slightly.

Make a vinagrette with the capers, sugar, dill, mustard, lime juice, cheese, olive oil and lefttover garlic and rosemary.

From there it's just "dump everything". Serve warm or cold. I gilded the lily with a pound of sliced and fried smoked sausage to make this a full on meal.

Post-taste: MAN this is delicous, and spot on with a LOT going on. Perfect summer dish! This is GREAT! Perfect mix of heavy bacony meatey and light and bright veg.