Summer Vegetable Succotash

1. 1

   Cover potatoes with cold salted water by 1 inch in a large saucepan.

2. 2

   Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.

3. 3

   Drain and cool, then cut into bite-size pieces.

4. 4

   Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then saute potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.

5. 5

   Transfer to a serving bowl.

6. 6

   Saute corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.

7. 7

   Stir in beans and saute, stirring, until heated through.

8. 8

   Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.