Products used in this recipe
Summer Potato and Peach Salad
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.
