Summer Vegetable Succotash

From Gourmet Magazine

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

Directions

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 sauté 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. Sauté 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 sauté, stirring, until heated through.
8. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.