Skillet-roasted Potato Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 lb potato, cut into 1 inch pieces (do not peel potatoes)
• 2 tablespoons cooking oil or 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 medium summer squash, cut into 1 1/2 inch pieces (8 oz. total)
• 1/3 cup bottled wine or 1/3 cup olive oil or 1/3 cup italian vinaigrette or 1/3 cup other oil and vinegar salad dressing
• 1 small sweet red 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
• 1 sprig fresh thyme (optional)

Recipe

• 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.
• 2 spoon potatoes into serving bowl.
• 3 sprinkle with salt and pepper.
• 4 to same skillet add summer squash.
• 5 cook and stir over medium heat for 3 to 4 minutes or until just tender.
• 6 pour viniagrette dressing over potatoes and summer squash.
• 7 add sweet pepper, tomatoes, parsley anf thyme.
• 8 toss gently to mix.
• 9 cool.
• 10 top with thyme sprigs if desired.