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Submitted by: Jess Brunink from Whitehall, MI
Originally shared on the web 11/10/2021

1 lb. redskin potatoes, halved
1 T. olive oil
1 green pepper, diced
3/4 c. onion, diced
1 yellow squash, diced
6 to 8 okra pods, sliced 1/2-inch thick
1 t. garlic, minced
salt to taste
Optional: favorite salsa

In a saucepan, cover potatoes with water. Bring to a boil over high heat and cook until fork-tender. Drain; dice cooled potatoes. Add oil to a skillet. Add potatoes and remaining ingredients except optional salsa to pan. Cook over medium-high heat for 10 minutes; stir. Cover and cook over medium heat for 30 minutes more, stirring every few minutes. If desired, serve topped with salsa. Serves 8.