Description
A vibrant salad that combines crispy potatoes, juicy peaches, and smoky charred scallions, drizzled with a tangy dressing. Perfect for summer picnics!
Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes
- 2 ripe peaches, sliced into wedges
- 4 scallions, charred
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider or white wine vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Boil the potatoes until tender, about 15 to 20 minutes. Drain and let cool slightly.
- Grill or broil the scallions until charred, about 3 to 5 minutes.
- Whisk together the olive oil, vinegar, salt, and pepper in a bowl.
- Slice the peaches into wedges, leaving the skin on.
- Cut the cooled potatoes into bite-sized chunks.
- Combine the warm potatoes, sliced peaches, and charred scallions in a mixing bowl.
- Drizzle the dressing over the salad and gently toss to coat.
- Serve warm or at room temperature.
Notes
For a make-ahead option, prepare the potatoes and char the scallions a day in advance. Combine just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg