Summer Vegetable Succotash - cooking recipe

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

Preparation

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.
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.
Transfer to a serving bowl.
Saute corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
Stir in beans and saute, stirring, until heated through.
Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.