Skillet-Roasted Potato Salad Recipe

Name: Skillet-Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb potato, cut into 1 inch pieces (do not peel potatoes); 2 tablespoons cooking oil or 2 tablespoons olive oil; ¼ teaspoon salt; ⅛ teaspoon pepper; 2 medium summer squash, cut into 1 1/2 inch pieces (8 oz. total); ⅓ cup bottled white wine or ⅓ cup olive oil or ⅓ cup italian vinaigrette or ⅓ 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; ¼ cup snipped fresh parsley; 1 teaspoon snipped fresh thyme; 1 sprig fresh thyme (optional)

Servings: persons

1 lb potato, cut into 1 inch pieces (do not peel potatoes)
2 tablespoons cooking oil or 2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon pepper
2 medium summer squash, cut into 1 1/2 inch pieces (8 oz. total)
⅓ cup bottled white wine or ⅓ cup olive oil or ⅓ cup italian vinaigrette or ⅓ 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
¼ cup snipped fresh parsley
1 teaspoon snipped fresh thyme
1 sprig 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.
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.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb potato, cut into 1 inch pieces (do not peel potatoes), 2 tablespoons cooking oil or 2 tablespoons olive oil, ¼ teaspoon salt, ⅛ teaspoon pepper, and more.

Yes, Skillet-Roasted Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Skillet-Roasted Potato Salad

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