Steak & Purple-Potato Salad

From EatingWell: July/August 2007

This hearty steak and potato salad is inspired by salpicón, a favorite dish in Chile. The purple potatoes add vibrant color but you can substitute any young “new” potatoes that are harvested early in the season—even small fingerlings would work. Serve on a bed of spicy mesclun greens to round out the meal. This recipe can easily be doubled.

READER'S COMMENT:

"We enjoyed this interesting salad, though I did make some changes to the recipe. I used small red potatoes and quartered them before boiling. Once cooked, I tossed them with some of the dressing and let them absorb that while they cooled...

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4 Reviews for Steak & Purple-Potato Salad

07/07/2012

Anonymous

Recommends this recipe

hearty and tasty

We really liked the recipe. It was very tasty and fiilling.
My husband really liked it. We used leftover marinated
venison deer steak and yukon gold potatoes. I increased the potatoes to 1 lb and I doubled the dressing. I followed the dressing except I used red wine vinegar instead of
sherry and I added 1 tablespoon of honey. The combination of the radishes and cilantro really worked
together.

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09/30/2010

Anonymous

We enjoyed this interesting salad, though I did make some changes to the recipe. I used small red potatoes and quartered them before boiling. Once cooked, I tossed them with some of the dressing and let them absorb that while they cooled. For the dressing (and I used more dressing than called for), I added a small clove of mashed garlic, country Dijon mustard, and some lemon juice. I went easy on the cumin. I used more very lean steak than called for and increased the chili powder (used ancho). After cooking the steak, I cooled and sliced it and added the pan drippings back to the meat for more flavor. I added red bell pepper and sliced cherry tomatoes just because I had them around, and they added nice color. Finally, I chopped up a bunch of arugula and tossed that right into the salad. It was deeeelish, and I admit to eating the leftovers for breakfast the next day...good stuff...:)

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08/09/2010

Anonymous

This was delicious! I couldn't find the purple potatoes, so I used red potatoes instead and it turned out great. I served it on top of mixed greens and added a little more vinegar and olive oil to the mix to use as dressing. My very picky eater husband couldn't stop raving about it.

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