Skillet-Roasted Potato Salad - KCBD NewsChannel 11 Lubbock

Skillet-Roasted Potato Salad

  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.

Skillet-Roasted Potato Salad

Servings: 6 side-dish servings
Prep: 30 mins
Total: 4 hrs 30 mins

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 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 teaspoon snipped fresh thyme
1/4 cup snipped fresh parsley
Sprigs of fresh thyme (optional)

Directions

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 serving bowl. Sprinkle with the salt and 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, tomatoes, parsley, and thyme. Toss gently to mix. Cool.

4. Cover and chill for 4 to 24 hours, stirring salad occasionally. Top with thyme sprigs, if desired. Makes 6 side-dish servings.

Powered by Frankly