Reduced the amount of vinegar and horseradish and this might be good. As written- it's terrible!
Steak & Potato Salad with Horseradish Dressing
From EatingWell: July/August 2010
The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans. Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad. Serve with a glass of cold pilsner.
7 Reviews for Steak & Potato Salad with Horseradish Dressing
My husband enjoyed this as much as i did and we can't imagine it without the light creamy horseradish vinaigrette, it was Perfect. I did add a little granulated garlic on the steak as well as a dash in the dressing and served it on a light bed of red leaf lettuce. This is definitely a recipe for my permanent collection. Thank you.
Although I tried to dilute the dressing by adding additional fat free sour cream, both my husband and I felt the taste of the dressing overwhelmed the flavor of the simple ingredients. Everthing tasted the same; like the sharp vinegar and horseradish. We both decided that, although we didn't hate this dish, I probably won't make it again. At least not with this dressing.
I used Champange vinegar and greek yogurt and added a touch of honey for the dressing...it might seem a little pungent to taste, but after putting it over the warm potatoes and green beans...a lighter, yet rich and slightly tangy surprise for a potato salad...I hope there is some left over so I can try it cold!
The dressing was far too overpowering. I tasted the dressing and knew it would overpower everything else so I tossed it. Really unbalanced flavors - just too acidic. Ended up going w/ a light lemon garlic olive oil vinaigrette - amazing. Adding a side of fresh sliced tomatoes and avocado. Really perfect summer supper. Boyfriend loved it.
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