Best 4 Steak Purple Potato Salad Recipes
Indulge in a culinary journey with our Purple Potato Salad with Steak, a vibrant and flavorful dish that tantalizes your taste buds. This unique salad combines the richness of seared steak with the earthy sweetness of purple potatoes, creating a symphony of flavors and textures. The addition of crisp red onion, crunchy celery, and tangy capers adds a layer of complexity, while the creamy dressing made with mayonnaise, sour cream, and Dijon mustard ties all the elements together. Complementing this main course salad, we also present a collection of diverse recipes:
- **Creamy Caesar Salad with Grilled Chicken:** A classic Caesar salad gets a makeover with grilled chicken, creating a hearty and satisfying meal.
- **Mediterranean Orzo Salad:** Dive into the flavors of the Mediterranean with this colorful salad featuring orzo pasta, fresh vegetables, and a zesty dressing.
- **Quinoa and Black Bean Salad:** Experience a burst of protein and fiber with this quinoa and black bean salad, tossed in a tangy vinaigrette.
- **BLT Pasta Salad:** Elevate the classic BLT sandwich into a delightful pasta salad, combining bacon, lettuce, tomatoes, and a creamy dressing.
STEAK & PURPLE-POTATO SALAD
Steps:
- 1. Mix lime juice, chili powder, 1/4 teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak. 2. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter. 3. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140°F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices. 4. Whisk vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.
PURPLE POTATO SALAD
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.
WARM STEAK AND POTATO SALAD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
- Preheat the oven to 400 degrees F and heat the grill to hot.
- In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
- Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
- To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
- In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.
PURPLE POTATO SALAD
From my collection of handwritten recipes. Note: cooking time is for potatoes and eggs if you haven't already prepared them.
Provided by CJAY8248
Categories Potato
Time 40m
Yield 1 bowl salad, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, celery, mustard, pepper, salt, mayonnaise, and bacon bits in a large mixing bowl with a cover, and stir to blend thoroughly. Add potatoes and stir gently until all pieces are coated with sauce. Serve immediately, or cover and refrigerate until ready to use.
Nutrition Facts : Calories 313.4, Fat 18.6, SaturatedFat 3.2, Cholesterol 118.2, Sodium 764, Carbohydrate 32, Fiber 2.8, Sugar 4.5, Protein 6.1
Tips:
- If you don't have purple potatoes, you can use any other type of potato, such as Yukon Gold or russet potatoes.
- To make the steak more flavorful, marinate it in a mixture of olive oil, salt, and pepper for at least 30 minutes before cooking.
- If you don't have a grill, you can cook the steak in a skillet over medium-high heat.
- To make the potato salad more flavorful, add some chopped fresh herbs, such as parsley, cilantro, or chives.
- You can also add some crumbled bacon or shredded cheese to the potato salad.
- If you are making the potato salad ahead of time, let it chill in the refrigerator for at least 30 minutes before serving.
Conclusion:
This steak purple potato salad is a delicious and easy-to-make meal that is perfect for a summer cookout or potluck. The steak is juicy and flavorful, and the potato salad is creamy and tangy. This dish is sure to be a hit with everyone who tries it.
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