Skillet Potato Salad

Serves: 6

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
131 6 1 2 3 202 18 3

recipe ingredients
1 lb. unpeeled potatoes, scrubbed and cut into 1 inch pieces
2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper
2 medium summer squash, cut into 1 1/2 inch pieces
1/3 cup reduced fat Italian dressing, or other oil and vinegar dressing
1 small sweet red bell pepper, cut into 1/2 inch pieces
6 cherry tomatoes, halved
1/4 cup minced fresh parsley
1 tsp. minced fresh thyme

recipe directions
In a large skillet, cook potatoes in oil until done and lightly browned, turning often. Transfer to a serving bowl and season with salt and pepper. Add squash to skillet and cook a few minutes, until tender. Add to the potatoes, along with remaining ingredients. Toss gently, cover and chill for several hours.


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