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Ingredients

• 1 pound  potatoes, cut into 1-inch pieces (do not peel potatoes)
• 2 tablespoons  cooking oil or olive oil
• 1/4 teaspoon  salt
• 1/8 teaspoon  pepper
• 2 medium  summer squash, cut into 1-1/2-inch pieces (8 ounces total)
• 1/3 cup  bottled white wine, olive oil or Italian vinaigrette, or other oil-and-vinegar salad dressing
• 1 small  red sweet pepper, cut into 1/2- to 3/4-inch squares
• 6   cherry tomatoes, halved
• 1 teaspoon  snipped fresh thyme
• 1/4 cup  snipped fresh parsley
• Sprigs of  fresh thyme (optional)

Description

Count On Lower Calories In This Potato Salad; It Has A Vinaigrette-based Dressing.

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