Skillet-Roasted Potato Salad

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Golden skillet-roasted potatoes are the base of this dish also featuring yellow squash, 
tomatoes, fresh thyme and parsley, and a hint of wine -- all combine for a great summer treat.

1  pound potatoes, cut into 1-inch pieces 
(do not peel potatoes)
2  tablespoons cooking oil or olive oil
1/4  teaspoon salt
1/8  teaspoon black pepper
2  medium summer squash, cut into 1-1/2-inch pieces (8 ounces total)
1/3  cup bottled white wine, olive oil or Italian vinaigrette, 
or other oil-and-vinegar salad dressing

1  small red sweet pepper, cut into 1/2- to 3/4-inch squares
6   cherry tomatoes, halved
1/4  cup snipped fresh parsley
1  teaspoon snipped fresh thyme 
Sprigs of fresh thyme (optional) 

1. In a large skillet cook potatoes in hot oil over medium heat about 15 minutes, or until 
tender and brown on all sides, turning occasionally. Spoon potatoes into a serving 
bowl. Sprinkle with the salt and black pepper.
2. To same skillet add summer squash. Cook and stir over medium heat for 3 to 5 
minutes or until just tender. Add to the potatoes in the serving bowl. 

3. Pour vinaigrette dressing over potatoes and summer squash. Add sweet pepper, 
cherry tomatoes, parsley, and snipped thyme. Toss gently to mix. Cool. 

4. Cover and chill for 4 to 24 hours, stirring salad occasionally. If desired, top with 
thyme sprigs. Maks 6 side-dish servings.  

Source:  Better Homes & Gardens

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