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.
Servings: 6 servings
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
Serving: 1.25cups | Calories: 327kcal | Carbohydrates: 29g | Protein: 8g | Fat: 19g | Saturated Fat: 5.5g | Sodium: 480mg | Fiber: 4g | Sugar: 7g