Step 1

Remove the leaves from one sprig of rosemary. Discard the stem, and finely chop the leaves (you should have about 1 tsp chopped). In a small bowl whisk together the mayo, chopped rosemary, minced garlic, lemon juice, and a generous pinch of salt and pepper. Set aside.

Step 2

Place cut potatoes in a large pot. Fill with water so that the potatoes are covered by about 1 inch. Add the remaining rosemary sprig and 1 teaspoon of salt to the pot. Cover and bring to a boil. Once boiling, uncover, reduce heat to a simmer, and cook until the potatoes are fork tender, about 6 to 7 minutes.

Step 3

Use a mesh strainer to transfer the potatoes to a colander, leaving the hot water in the pot. Thoroughly rinse the potatoes under cold water to stop the cooking. Discard the cooked rosemary needles.

Step 4

Return the water to a simmer, and add the green beans. Cook for about 5 minutes or until bright green and crisp-tender. While the green beans cook, transfer potatoes to a large bowl.

Step 5

Drain the green beans in the colander, and rinse with cold water to stop the cooking.

Step 6

Season the potatoes with salt, and pour about two-thirds of the rosemary mayo on top. Toss to coat. Add the green beans and remaining dressing to the bowl, and toss again. Refrigerate for at least 30 minutes and up to 2 or 3 hours. Garnish with black pepper and vegan bacon bits and serve.