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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.
Table of Contents
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.
Speaking of scallion dressing, my latest Edamame Quinoa Salad features a charred scallion ranch dressing that’s next-level delicious!
You may not think of peaches and potatoes being a suitable match, but they actually create an incredible contrast of textures and flavors.
Peaches bring natural sweetness and brightness that helps cut through the starchy richness of crispy potatoes. (Similarly to how peaches work so well with prosciutto in my Summer Naan Pizzas.)
And perhaps the best part about this salad is that you can serve it at room temperature.
The Ingredients
- 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. Look for peaches that are slightly firm to help them stand up to the crisp-tender potatoes and dressing. Alternatively, you can also apricots or nectarines.
- 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 microgreens.
- Burrata: The mild flavor of burrata lets the peaches shine, while the creamy texture contrasts the crispy potatoes beautifully. It also has enough fat to carry the scallion dressing throughout the salad.
- Basil: While this fresh summer herb is an abundance, I suggest adding a handful to the dressing AND using a garnish.
- Fish Sauce: Adds a concentrated hit of umami that instantly elevates the dressing. If you’re making the dish vegetarian, use tamari instead.
- Vinegar: For adding brightness and dimension to the dressing.
Step-by-Step Instructions:
Step 1: Boil potatoes. Place the potatoes in a medium saucepan and cover with water by about 2 inches. Bring to a boil, and simmer 12 to 15 minutes or until the potatoes are tender. Drain, cool, and slice potatoes in half.
Step 2: Sear potatoes. Heat olive oil in a large skillet over medium-high. 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 scallions. Return the pan to medium-high heat, and add scallions. Cook scallions for 4 to 5 minutes, turning once, until charred.
Step 4: Prepare dressing. Dice the scallions and mix them with basil, olive oil, vinegar, and fish sauce.
Step 5: Assemble salad. Arrange crispy potatoes and peaches on a serving platter. Add dollops of burrata cheese and spoon dressing overtop. Garnish with extra fresh basil leaves and/or microgreens. Serve warm or at room temperature.
FAQs and Expert Tips
Enjoy this crispy potato salad warm, chilled, or closer to 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.
All of the components for this salad can be made ahead (boiled potatoes, scallion dressing, and sliced peaches). However, I do suggest waiting to assemble the salad until right before serving.
Yes, you can swap the fish sauce for either tamari or capers. As for the burrata, you can either leave it out completely, or swap it for your favorite plant-based cheese
Serving Suggestions
- Grilled chicken or fish. Try my Curried Chicken Thighs, Turmeric Chicken, or Blackened Salmon for a protein-rich entree.
- Burgers or sandwiches. These Salmon Patties make a fantastic summer-ready sandwich, or try my Chipotle Black Bean Burgers or Green Goddess Chicken Salad sandwiches.
- Meatballs. Crispy potatoes + tender meatballs (or meatloaf!) is a match made in heaven. I strongly suggest trying my Chicken Zucchini Meatballs or Feta Turkey Meatballs.
More Mayo-Free Potato Salads
Roasted Cauliflower and Potato Salad with Tarragon Tahini
Salmon Niçoise Smashed Potato Salad
Pesto Potato Salad
Roasted Beet and Potato Salad
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth 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
Equipment
- Large skillet
- Medium saucepan
- Mixing bowls
Ingredients
- 1 1/2 lbs. baby potatoes
- 1/4 cup plus 2 to 3 Tbsp. extra-virgin olive oil, divided
- ~1 tsp. kosher salt, divided
- 1 bunch scallions, root ends trimmed
- 1 Tbsp. red wine vinegar
- 3/4 tsp. fish sauce (sub tamari)
- 1/4 cup chopped fresh basil leaves plus more for garnish
- 1/4 tsp. crushed red pepper flakes (or crushed Aleppo pepper)
- 2 medium ripe peaches, halved, cored, and thinly sliced
- 6 to 8 oz. burrata cheese, drained
- Optional: a handful of fresh arugula or microgreens
Instructions
- Places potatoes in a pot of well-salted cold water and bring to a boil. Simmer for about 13 to 15 minutes (depending on size) until just tender. Drain well.When cool enough to handle, slice potatoes in half.Heat 2 Tbsp. olive oil in a large skillet over medium high and arrange potatoes, cut side down, in a single layer, cooking them in batches if necessary. Let cook, undisturbed, until golden brown, about 3 to 4 minutes. Flip, and continue cooking another 2 minutes, until golden and crispy. Season liberally with kosher salt, and transfer cooked potatoes to a large serving platter.
- To the same pan over medium-high heat, add 1 Tbsp. olive oil along with trimmed scallions. Weigh them down using a grill press or smaller pot to increase surface contact. Cook for 4 to 5 minutes, tossing halfway through, until nicely charred. Transfer to a cutting board.Once cool enough to handle, finely chop the scallions and place in a medium mixing bowl. Add basil, remaining 1/4 cup olive oil, vinegar, fish sauce, red pepper flakes, and 1/4 tsp. salt. Mix to combine.
- To the platter of potatoes, add sliced peaches and toss to combine. (Note: if you're adding arugula or micro-greens, gently incorporate them too.)Tear the burrata over the potatoes and peaches, letting the creamy interior drape overtop. Season burrata with a pinch of kosher salt. Spoon charred scallion dressing over all of the salad components, and garnish with extra torn basil leaves.
Notes
- This salad is best enjoyed warm or closer to room temperature.
- Make-ahead: you can prep the scallion dressing up to 1 day advance. The potatoes can also be boiled and refrigerated 24 hours ahead.
- For serving: This salad is versatile enough to be paired with just about anything: burgers, grilled fish or chicken, or sandwiches. I personally love serving it with anything fresh off the grill in the summer months.
- Dietary swaps: To make vegan, swap fish sauce for tamari. You can also omit the burrata, 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.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This is so DELICIOUS! That dressing alone (minus the basil) is killer!
This was a huge hit on a recent Cape Cod vacation! I am making it again to bring to a friend’s house. How many days in advance do you think the dressing can be made? At least a few, right? Thank you again. This is a keeper and will go in my permanent recipe binder 🙂
Hi Stacey–I’m so glad the recipe was a hit!! I’d say you can prep the dressing at least 2 days in advance. Cheers.
This salad is absolute perfection. I made it for a dinner party and it was a HUGE hit! Used nectarines because I had ripe ones and the textures/flavors melded perfectly. Can’t wait to make it again!
Literally my husband and I were on the HUNT for peaches before they were fully in season because this baby girl was obsessed! Thankfully now I can make this beauty with fresh peaches to satisfy my craving!
I love the complexity of flavor in this salad. It looks absolutely delicious and beautiful. I love peaches in a salad but this dressing sounds like it will definitely take ANYTHING up a notch!