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Summer Potato and Peach Salad

Potato and Peach Salad Recipe
Yield: 6 Servings (15 oz. each)

Yield: 6 Servings (15 oz. each)

This salad is completely—and deliciously—different than the mayonnaise-based version you've come to expect. Roasted baby potatoes and peaches, topped with burrata cheese and iced blueberry croutons. Served with a house-made green onion-jalapeño sauce.

Ingredient Weight Measure
Simplot RoastWorks®: Baby Bakers™ Roasted Potatoes 6/2.5lb 40 oz. 1 bag
Simplot Simple Goodness™: Peaches, IQF Sliced 4/5lb 32 oz.
Olive oil spray as needed
Jalapeno, minced 2 oz. 1/4 cup
Cilantro leaves 1/2 cup
Green onions, chopped 4 oz. 1 cup
Soy sauce 2 fl. oz.
Lime juice 3 fl. oz.
Olive oil 6 fl. oz.
Salt 1 tsp.
Black pepper, ground 1/2 tsp.
Burrata cheese, torn into pieces 12 oz.
Simplot Simple Goodness™: Blueberries 1/20lb 6 oz.
Preparation Instructions:
Step 1
Preheat oven to 375˚F.
Step 2
Prepare Baby Bakers™ according to package instructions. When cool enough to handle, cut into halves and chill.
Step 3
Place peach slices on lined sheet pan. Spray a light coat of oil over peaches. Roast at 375°F until peach edges are slightly brown, about 10-15 minutes. Remove from oven and chill.
Step 4
In a blender, combine the jalapeño, cilantro, green onions, soy sauce, lime juice and olive oil. Season with salt and pepper. Transfer to a container and reserve for service.
Step 5
For each serving, arrange 6 oz. potatoes and 4 oz. peach slices on a chilled serving dish. Top with 2 oz. burrata cheese. Drizzle 2 fl. oz. green onion-jalapeño sauce on top. Garnish with 1 oz. frozen blueberries.
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