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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Skillet-Roasted Potato Salad

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	156.8

Total Carbs	19.2 g

Dietary Fiber	3.0 g

Sugars	3.7 g

Total Fat	8.3 g

Saturated Fat	1.2 g

Unsaturated Fat	2.2 g

Potassium	596.6 mg

Protein	2.7 g

Sodium	107.0 mg

Dietary Exchanges 8.3 Fat, 0.9 Vegetables, 0.1 Other Carbs, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb medium potatoes 2.0
2 tbsp olive oil 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 2.0
2 each Squash, summer, fresh, medium, FDA 0.3333
0.3333 cup Salad Dressing, Italian, unsalted 1.0
1 each medium red bell peppers 6.0
6 each fresh cherry tomatoes 0.25
0 1/4 cup chopped parsley 1.0
1 tsp fresh thyme 1.0
1 cup fresh thyme

Directions

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.
In the same skillet add summer squash. Cook and stir over medium heat for 3 or 5 minutes or just until tender.
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.
Cover and chill for 4 to 24 hours, stirring salad occasionally. If desired, top with thyme sprigs.