Steak and Potato Salad
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6
  • 1 pound waxy potatoes, cut into bite sized pieces (skin on)
  • 1 pound steak of your choice (flank or NY strip work well)
  • 1 small red onion, thinly sliced
  • 2 ears corn, kernels cut from cobs
  • ½ cup chopped parsley
  • ⅓ cup balsamic vinegar
  • ⅔ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  1. Boil potatoes in salted water until just barely fork tender. While potatoes are cooking, grill steak to desired temperature, then rest under foil for 5 minutes before slicing into bite sized pieces.
  2. Combine onion, corn and parsley in a large bowl. Drain potatoes and add to vegetables along with steak. Combine vinegar, oil, mustard, salt and pepper in a covered container and shake well to combine, then pour over salad and toss. Serve warm, at room temperature, or chilled.
Recipe by Cooking With MicheleĀ® at