Summer Potato and Peach Salad
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.
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Ingredients
- 1 bag Simplot RoastWorks®: Baby Bakers™ Roasted Potatoes 40oz
- 4/5 Lb Simplot Simple Goodness™: Peaches, IQF Sliced 32oz
- olive oil spray as needed
- 2 oz jalapeno, minced
- 1/2 cup cilantro leaves
- 1 cup green onions, chopped
- 2 fl. oz Aloha Shoyu soy sauce
- 3 fl. oz lime juice
- 6 fl. oz olive oil
- 1 tsp salt
- 1/2 tsp black pepper, ground
- 12 oz Burrata cheese torn into pieces
- 6 oz Simplot Simple Goodness™: Blueberries
Instructions
- Preheat oven to 375˚F.
- Prepare Baby Bakers™ according to package instructions. When cool enough to handle, cut into halves and chill.
- 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.
- 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.
- 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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