Crispy potato salad with peaches and charred scallion dressing is the ultimate mayo-less potato salad. Serve it warm or at room temperature for a guaranteed crowd pleaser.
Why You’ll Love this Crispy Potato Salad:
Let’s banish any worries about mushy potato salad this summer. This crispy, mayo-less potato 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.
And perhaps the best part about this salad is that you can serve it warm or at room temperature. In other words, feel free to prepare the components HOURS ahead of entertaining.
- Baby potatoes: The star of this salad is baby potatoes, which get boiled and THEN seared. The boiling helps tenderize them and the sautéing gives them a crispy, golden edge. If you can’t find baby potatoes, you can also use fingerling potatoes.
- Peaches: Juicy summer peaches lend a sweet contrast to the zesty scallion dressing. Alternatively, you can use nectarines or apricots–whichever is more juicy and sweet!
- Scallions: You need one whole bunch of scallions, which are the backbone of the dressing. Charring the scallions adds smoky depth and dimension to the salad, and it only takes a few minutes.
- Arugula: A few handfuls of peppery greens adds a fresh lift to this mayo-less potato salad. Alternatively, you can use baby kale or mixed greens, or leave the greens out!
- Burrata: While the burrata is optional, the creamy richness it provides is truly unrivaled. However if you’re making this salad plant-based/dairy-free, swap it for your favorite vegan cheese.
- Basil: While this fresh summer herb is an abundance, I suggest adding a handful to the dressing AND using a garnish.
Step 1: Boil the Potatoes
Place the potatoes in a medium saucepan and cover with water by about 2 inches. Bring to a boil, and simmer 12 minutes or until the potatoes are tender. Drain, and let the potatoes cool. Once cool enough to handle, slice the potatoes in half.
Step 2: Sear the Potatoes until Crispy
Heat a glug of olive oil in a large skillet over medium-high heat. Add the sliced potatoes, cut sides down, and cook for about 4 minutes, until golden-brown. Add salt; toss and cook an additional 2 to 3 minutes, until crisp-tender. Transfer potatoes to a bowl.
Step 3: Char the Scallions
Return the pan to medium-high heat, and add scallions. Cook scallions 4 to 5 minutes, turning occasionally, until charred. Transfer scallions to a blender.
Step 4: Prepare the Charred Scallion Dressing
Add 1/4 cup of olive oil, vinegar, fish sauce, garlic, basil, and red pepper flakes to the blender. Blend mixture until smooth, 1 to 2 minutes, stopping as needed to scrape down the sides. Once the dressing is mostly smooth, transfer it to a small bowl.
Step 5: Assemble the Crispy Potato and Peach Salad
Place arugula, potatoes, and peaches in a large serving bowl. Spoon the charred scallion dressing overtop, and garnish with dollops of burrata. To finish, scatter more fresh basil overtop and/or your garnishes of choice!
FAQs and Expert Tips:
Can This Potato Salad be Eaten Cold?
This salad can be enjoyed warm, chilled or at room temperature. When you first assemble it, some of the ingredients will be warm (potatoes) and others will be chilled (burrata). I personally love the juxtaposition of warm and cool ingredients in a salad, however it’s fine if the whole salad borders room temperature.
Can This Potato Salad be Made Ahead?
All of the components for this salad can be made ahead (the crispy potatoes, charred scallion dressing, and sliced peaches. However, I do suggest assembling the salad until right before serving. This is mainly because the arugula will wilt quickly, and you want it to stay crisp and fresh.
What to Serve with Crispy Potato Salad:
This salad is versatile enough to be paired with just about anything: burgers, grilled fish, hot or cold sandwiches, or even a simple cup of soup. I personally love serving it with anything fresh off the grill in the summer months.
Can I make this Potato Salad Vegan?
In short, yes, you can make this salad 100% plant-based. The only two ingredients that need to replaced are the fish sauce and burrata. The fish sauce adds a big hit of umami to the dressing, but if you’re trying to make it plant-based, capers are a great stand-in.
And as far as the burrata, you can either leave it out completely, or swap it for your favorite plant-based cheese. I personally love the brand Treeline (they offer a soft French-style nut cheese). Alternatively, Kite Hill ricotta is fantastic for spooning dollops overtop.
A delicious way to hit the reset button on your potato salad, this spud-and-stone-fruit-combo is a great way to elevate any party spread. Gluten free and kid-friendly, it will certainly appeal to the masses and become a summer staple.
Other No-Mayo Potato Salad Recipes to Try:
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Lastly, follow along on Facebook and Pinterest for the latest recipe updates!
Crispy Potato and Peach Salad with Charred Scallion Dressing
- Large skillet
- Medium saucepan
- Mixing bowls
- 1 1/2 lbs. mixed baby potatoes
- 1/4 cup plus 2 Tbsp. extra-virgin olive oil
- 3/4 tsp. kosher salt, divided
- 1 bunch scallions ends trimmed
- 1 Tbsp. red wine vinegar sub rice vinegar
- 3/4 tsp. fish sauce sub chopped capers
- 1/4 cup fresh basil leaves plus more for garnish
- 1/4 tsp. crushed red pepper flakes
- 2 medium ripe peaches cored and thinly sliced
- 2 handfuls baby arugula (optional)
- 6 oz. burrata cheese, torn
- Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until fork-tender. Drain. Once cool enough to handle, slice potatoes in half.
- Heat 2 Tbsp. of the oil in a large skillet over medium-high. Add potatoes, cut side down. Cook ~4 minutes, undisturbed, until golden-brown. Season with 1/2 tsp. salt, toss and continue cooking an additional 2 to 3 minutes, until crisp-tender. Transfer potatoes to a bowl.
- Add scallions to hot skillet and cook 3 to 4 minutes, turning only occasionally, until charred. From here, you can either blend the sauce, or mix it in a bowl. If blending: Roughly chop scallions and transfer to a blender. Add remaining 1/4 cup olive oil, vinegar, fish sauce, basil, red pepper flakes, and remaining 1/4 tsp. salt. Blend until smooth, 1 to 2 minutes, stopping as needed to scrape down sides. (Or, if not blending, stir to combine.)If mixing: Very finely chop scallions and basil and place in a bowl. Add remaining 1/4 cup olive oil, vinegar, fish sauce, red pepper flakes, and remaining 1/4 tsp. salt. Stir to combine.
- Place potatoes, peaches, and arugula (if using) in a large serving bowl. Top with torn pieces of burrata cheese, and spoon charred scallion dressing overtop. Garnish with additional basil, if desired.