Steak And Potato Salad Recipe

Name: Steak And Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fingerling potatoes (about 16); 1 1/4 teaspoons kosher salt; 1/4 cup buttermilk; 3 tablespoons chopped fresh chives, plus more for garnish; 1 1/2 tablespoons mayonnaise; 1 tablespoon sour cream or plain yogurt; 1 teaspoon lemon juice; 1 teaspoon Worcestershire sauce; 1 small clove garlic, minced; 12 ounces skirt steak; 1/2 teaspoon coarsely ground black pepper; 4 cups watercress, coarse stems removed, packed; 2 radishes, sliced (about 1/4 cup); 1/4 cup crumbled blue cheese

Servings: persons

1 pound fingerling potatoes (about 16)
1 1/4 teaspoons kosher salt
1/4 cup buttermilk
3 tablespoons chopped fresh chives, plus more for garnish
1 1/2 tablespoons mayonnaise
1 tablespoon sour cream or plain yogurt
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
12 ounces skirt steak
1/2 teaspoon coarsely ground black pepper
4 cups watercress, coarse stems removed, packed
2 radishes, sliced (about 1/4 cup)
1/4 cup crumbled blue cheese

1
Put potatoes in a saucepan and cover with cold water by 2 inches. Stir in 1 tsp. salt. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain. Slice potatoes in half lengthwise.
2
In a medium bowl, whisk together buttermilk, chives, mayonnaise, sour cream, lemon juice, Worcestershire sauce and garlic.
3
Preheat a grill to high. Pat steak dry and season with pepper and remaining 1/4 tsp. salt. Oil grill grates. Grill steak, turning once, about 6 minutes total for medium. Transfer steak to a cutting board, cover loosely with foil, and let rest 10 minutes. Slice steak against the grain.
4
Arrange watercress, radishes, potatoes and steak on 4 serving plates. Drizzle salads with dressing, crumble blue cheese on top and serve.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound fingerling potatoes (about 16), 1 1/4 teaspoons kosher salt, 1/4 cup buttermilk, 3 tablespoons chopped fresh chives, plus more for garnish, and more.

Yes, Steak And Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steak And Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions