Warm german-style potato salad

1. Cook 2 ½ pounds potatoes in large pot of boiling salted water 12 minutes.
2. Add green beans and cook until potatoes and beans are tender, about 6 minutes.
3. Drain.
4. Transfer to a large bowl.
5. Meanwhile, cook bacon slices in nonstick skillet over medium heat until crisp, about 5 minutes.
6. Drain bacon on paper towels; crumble and set aside.
7. Pour off bacon fat and discard.
8. Wipe skillet dry with paper towel.
9. Heat oil in same skillet over medium heat.
10. Add garlic and cook just until garlic sizzles, about 30 seconds.
11. Cool slightly.
12. Add vinegar to skillet and cook over low heat until heated through.
13. Pour hot dressing over potato salad.
14. Tossi gently to coat with dressing.
15. Sprinkle with bacon.
16. Garnishi salad with fresh parsley, if desired.