courtesy of Gourmet

Freshly dug potatoes, shaved corn and summer squash make up the bulk of the delicious salad!

Ingredients
1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold
1 tablespoon vegetable oil (preferably corn oil)
Butter or olive oil or a combination
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 oz baby pattypan squash, trimmed and quartered
8 oz wax beans, or shelled peas
1/4 cup finely chopped red or sweet onion
1/4 cup finely chopped fresh chives


Method

1. Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
2. 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. Transfer to a serving bowl.
3. Sauté corn and squash in a little olive (you don\'t need much) in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with crunchy finishing salt and freshly cracked pepper and add to potatoes with onion and chives, stirring to combine.