• Grilled Chicken and Strawberry Cobb Salad
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Steak and Potato Salad

This steak and potato salad is a light and flavorful way to savor red meat in the spring and summer.

Steak and Potato Salad


  • 1 lb. small new potatoes, halved
  • Kosher salt and freshly ground black pepper
  • Champagne Vinaigrette
  • 2 teaspoon canola oil
  • 1¼ lb. New York strip steak
  • 4 c. arugula
  • 2 c. torn watercress
  • 2 scallions, sliced
  • 1/4 c. torn fresh dill
  • 3 oz. goat cheese, crumbled (about 3/4 cup)

  • Place potatoes in a medium saucepan and cover with cold salted water by 2 inches.
  • Cover and bring to a boil, reduce heat and simmer until tender, 8 to 10 minutes.
  • Drain and toss with ⅓ cup vinaigrette in a bowl.
  • Let sit, stirring occasionally, until the dressing is absorbed.
  • Meanwhile, heat oil in a heavy bottomed skillet over medium-high heat.
  • Season steak with 1 teaspoon salt and ½ teaspoon pepper. Cook, partially covered, until the internal temperature registers 130°F (medium-rare), 5 to 7 minutes per side, or to desired degree of doneness.
  • Remove to a plate and allow to rest 5 minutes before slicing.
  • Add arugula, watercress, scallions, dill, and remaining vinaigrette to potatoes; gently toss to combine. Season with salt and pepper.
  • Serve with steak and sprinkle with goat cheese.
  • To make the champagne vinaigrette, whisk together ¼ cup olive oil, 2 tablespoons Champagne vinegar, 1 ½ teaspoons whole-grain Dijon mustard, 1 minced small garlic clove, and ¾ teaspoon sugar.
  • Season with salt and freshly ground black pepper.

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