Source: dLife

Potatoes with a medly of vegetables and herbs sauteed into a great tasting salad.

Servings

1 lb medium potatoes , cut into 1-inch pieces, unpeeled
2 tbsp olive oil
0.25 tsp salt
0.12 tsp black pepper
2 Squash, summer, fresh, medium, FDA , cut into 1 1/2 in pieces
0.33 cup Salad Dressing, Italian, unsalted
1 medium red bell peppers , cut into 1/2 - 3/4 in squares
6 fresh cherry tomatoes , halved
0.25 cup chopped parsley
1 tsp fresh thyme
1 cup fresh thyme (sprigs, 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. Spoon potatoes into serving bowl. Sprinkle with the salt and black pepper.
2 In the same skillet add summer squash. Cook and stir over medium heat for 3 or 5 minutes or just until tender.
3 Add to the potatoes in the serving bowl. Pour vinaigrette dressing over potatoes and summer squash. Add sweet pepper, tomatoes, parsley, and snipped thyme. Toss gently to mix and cool.
4 Cover and chill for 4 to 24 hours, stirring salad occasionally. If desired, top with thyme sprigs.

Although the potatoes are cooked in a skillet, the fat content is about the same as in other marinated potato salads.