SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Skillet-Roasted Potato Salad

Makes: 6 servings
Prep 30 mins Chill 4 hrs
Skillet-Roasted Potato Salad
Ingredients
  • 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.

Nutrition Facts (Skillet-Roasted Potato Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 172,
  • Fat, total (g) 12,
  • chol. (mg) 0,
  • sat. fat (g) 2,
  • carb. (g) 15,
  • fiber (g) 3,
  • pro. (g) 3,
  • vit. A (RE) 113,
  • vit. C (mg) 43,
  • sodium (mg) 103,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe