Summer Vegetable Succotash

• 1 lb small yellow-fleshed potato (such as Yukon Gold)
• 1 tablespoon vegetable oil (preferably corn oil)
• 1/4 cup unsalted butter
• 2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
• 8 ounces baby pattypan squash, trimmed and quartered
• 8 ounces frozen shelled edamame or 8 ounces baby lima beans, cooked according to package directions and cooled
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh chives

1. Cover potatoes with cold salted water by 1 inch in a large saucepan.
2. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
3. Drain and cool, then cut into bite-size pieces.
4. Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then saute potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
5. Transfer to a serving bowl.
6. Saute corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
7. Stir in beans and saute, stirring, until heated through.
8. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

yellowfleshed, vegetable oil, unsalted butter, corn kernels, baby pattypan, baby lima beans, red onion, fresh chives

Taken from www.food.com/recipe/summer-vegetable-succotash-24183 (may not work)