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Summer Vegetable Succotash
Ingredients:

1 lb small yellow-fleshed potato (such as Yukon Gold)
1 tablespoon vegetable oil (preferably corn oil)
14 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
14 cup finely chopped red onion
14 cup finely chopped fresh chives

Instruction:

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.

Source: www.food.com