Crispy potato and peach salad with charred scallion dressing is easy to whip up for a crowd and equally delicious served warm or room temperature. Serve it at your next summer cookout or alongside your favorite protein for any weeknight dinner. Let’s banish any worries about mushy potato salad this summer. This crispy, mayo-free spud salad gets a touch of brightness, depth, and heat, thanks to the charred scallion dressing that binds it.
Ripe, juicy peaches add a whole new dimension to this fresh take on a summer staple. Look for peaches that are slightly firm to help them stand up to the crisp-tender potatoes and dressing. You could also apricots or nectarines in place of peaches, if you have them on hand.Swapping mayo for a tangy, aromatic-infused dressing results in pure magic in this salad. Charring whole scallions before whipping them into the dressing lends irresistible sweet, smoky flavor. I’d actually recommend memorizing this recipe and using the dressing on anything from grain bowls and roasted vegetables to any protein fresh off the grill.
The fish sauce adds a big hit of umami to the dressing, but if you’re trying to make it plant-based, drained capers are a great stand-in. A delicious way to hit the reset button on your potato salad, this spud-and-stone-fruit-combo hugs the line of savory and sweet and is a sure fire way to elevate any party spread. Gluten free, plant-based, and kid-friendly, it will appeal to the masses and become a staple in your summer rotation.
- 1½ lbs. mixed baby potatoes
- 3 Tbsp., plus 4 tsp. olive oil, divided
- ¼ tsp. kosher salt
- 1 bunch scallions, ends trimmed
- 1 Tbsp. red wine vinegar
- 1½ tsp. fish sauce (sub with capers if making plant-based)
- 1 garlic clove
- ¼ cup fresh basil leaves
- ¼ tsp. crushed red pepper flakes
- 1 Tbsp. water
- 3 cups baby arugula
- 2 medium ripe peaches, cored and thinly sliced
- Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain. Once cool enough to handle, slice potatoes in half.
- Heat 2 tsp. of the oil in a large skillet over medium-high. Add potatoes, cut sides down. Cook 3 to 4 minutes, until golden-brown. Add salt; toss and cook an additional 2 minutes, until crisp-tender. Transfer potatoes to a bowl.
- Add additional 2 tsp. oil to the pan. Cook scallions 4 to 5 minutes, turning occasionally, until charred. Transfer to a blender.
- Add remaining 3 Tbsp. oil, vinegar, fish sauce, garlic, basil, red pepper flakes, and water to blender. Blend until smooth, 1 to 2 minutes, stopping as needed to scrape down sides.
- Place arugula, potatoes, and peaches in a large serving bowl; Toss with charred scallion dressing. Garnish with additional basil or halved cherry tomatoes, if desired.