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Skillet-Roasted Potato Salad
Source: dLife

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

Prep Time: 4 hours
Cook Time: 20 minutes
Difficulty: Easy

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

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