Steak Purple Potato Salad Recipes

PURPLE POTATO SALAD

Purple Potato Salad image

Provided by Tyler Florence

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 pounds small purple potatoes
1 purple onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne
1 tablespoon white vinegar
1 lemon, juiced
Salt and pepper, to taste

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.

STEAK WITH PURPLE POTATO SALAD

Steak With Purple Potato Salad image

Purple potatoes have a subtle, nutty flavor. If you cannot find them you can use Yukon golds. Adapted from "Eating Well in Season," by Jessie Price.

Provided by threeovens

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons fresh lime juice (1/2 lime)
2 medium garlic cloves
1 teaspoon salt
2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
12 ounces top sirloin steaks
6 large radishes
1 lb small peruvian purple potatoes (may substitute small Yukon Gold potatoes)
6 green onions
3 tablespoons sherry wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1/2 cup fresh cilantro (leaves from about 4 to 6 stems)
8 cups mesclun

Steps:

In a small bowl, combine fresh lime juice, garlic, 1/2 teaspoon salt and chipotle or chili powder; mix well.
Rub mixture all over steak; refrigerate while potatoes are cooked.
In a large pot, cover potatoes with water and boil over high heat until just tender, about 15 minutes; drain and let cook about 5 minutes and cut into halves or quarters.
Meanwhile, trim radishes and cut into thin slices.
Cut green onions into thin slices.
Chop the cilantro to yield about 1/2 cup.
In a large bowl, combine warm potatoes with the radishes, green onions, and cilantro.
Now grill the steak over medium high heat on a grill pan or outdoor grill for 8 to 10 minutes, then turn and cook another 8 minutes until it reaches 140 degrees F on a meat thermometer and is nicely browned.
Let rest about 5 minutes before slicing into 1/4 inch slices.
While the steak is resting, whisk together the vinegar, oil, cumin, pepper and 1/2 teaspoon salt; add to potatoes and toss to coat.
Add the steak and any juices that may have accumulated; toss.
Arrange salad greens on individual serving plates.
Top each with an even amount of the steak and potato mixture.
Serve at room temperature.

Nutrition Facts : Calories 443.6, Fat 26.7, SaturatedFat 8.6, Cholesterol 83.3, Sodium 672, Carbohydrate 23.8, Fiber 4, Sugar 1.9, Protein 27.1

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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.
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