Crispy Potato and Peach Salad with Charred Scallion Dressing

Potato, peaches, and burrata in a bowl topped with scallion dressing and basil

5 from 3 votes

Crispy Potato and Peach Salad with Charred Scallion Dressing

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.

Prep Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: American

Servings: servings

Author: Jamie Vespa MS, RD

Equipment

Large skillet
Medium saucepan
Mixing bowls

Ingredients

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, trimmed
1 Tbsp. red wine vinegar (sub rice vinegar)
3/4 tsp. fish sauce (sub minced capers or tamari)
1/4 cup fresh basil leaves, finely chopped plus more for garnish
1/4 tsp. crushed red pepper flakes
2 medium ripe peaches, cored and cut into chunks
1 to 2 handfuls baby arugula (optional)
6 oz. burrata cheese, torn

Instructions

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 5 minutes, turning only occasionally, until charred.
Transfer scallions to a cutting board and very finely chop. Add basil, remaining 1/4 cup olive oil, vinegar, fish sauce, red pepper flakes, and remaining 1/4 tsp. salt. Stir to combine.
Arrange potatoes, peaches, and arugula (if using) on a large serving platter. Top with torn pieces of burrata cheese (I like to lightly season the burrata with salt), and spoon charred scallion dressing overtop. Garnish with additional basil, if desired.

Notes

*SERVING: This salad can be enjoyed warm, chilled or at room temperature.

*MAKE AHEAD: All of the components for this salad can be made ahead (the crispy potatoes, charred scallion dressing, and sliced peaches). However wait to assemble the salad until right before serving.

*SERVE WITH: 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.

*MAKE VEGAN: Swap fish sauce for either tamari or drained capers. Leave out 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.

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