Crispy Potato and Peach Salad with Charred Scallion Dressing

Step 1

Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until fork-tender. Drain. Once cool enough to handle, slice potatoes in half.

Step 2

Heat 2 Tbsp. of the oil in a large skillet over medium-high. Add potatoes, cut side down. Cook ~4 minutes, undisturbed, until golden-brown. Season with 1/2 tsp. salt, toss and continue cooking an additional 2 to 3 minutes, until crisp-tender. Transfer potatoes to a bowl.

Step 3

Add scallions to hot skillet and cook 3 to 4 minutes, turning only occasionally, until charred. From here, you can either blend the sauce, or mix it in a bowl. If blending: Roughly chop scallions and transfer to a blender. Add remaining 1/4 cup olive oil, vinegar, fish sauce, basil, red pepper flakes, and remaining 1/4 tsp. salt. Blend until smooth, 1 to 2 minutes, stopping as needed to scrape down sides. (Or, if not blending, stir to combine.)If mixing: Very finely chop scallions and basil and place in a bowl. Add remaining 1/4 cup olive oil, vinegar, fish sauce, red pepper flakes, and remaining 1/4 tsp. salt. Stir to combine.

Step 4

Place potatoes, peaches, and arugula (if using) in a large serving bowl. Top with torn pieces of burrata cheese, and spoon charred scallion dressing overtop. Garnish with additional basil, if desired.