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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Course Salad, Side Dish
Cuisine American
Servings 6 15oz. ea

Ingredients
  

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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