“A twist on the traditional potato salad, the chimichurri adds a nice spice and acidity to the potatoes, combined with the smokiness of the grill and sweetness from the peaches,” says Scott Walton, executive chef at Acorn in Pittsburgh’s Shadyside neighborhood. “It’s also easy to make in large batches for family gatherings and barbecues.”
With mid-May marking the start of peach season, now’s as good of a time as ever to abandon that pale and pre-made beige glug on your plate and upgrade to this easy—and seriously refined and delicious—recipe.
Chef Scott Walton’s Grilled Baby Potato, Peach Salad with Chicory and Pumpkin Seeds
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20 minutes min.
10 minutes min.
- 1 lb baby Yukon potatoes
- 2 chicory (Belgian endive)
- 2 peaches (unripe and seeded)
- ¼ cup parsley leaves
- ¼ cup orange chimichurri
- 2 tbsp pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp Aleppo pepper
- Sea salt, to taste
- For the Orange Chimichurri: 1 cup parsley; ½ cup oregano; ¾ cup red wine vinegar; ½ cup blanched garlic; ½ cup extra virgin olive oil; ¼ cup salt water; ½ tbsp chili flakes; ½ tbsp orange zest
How to make it