Steak Potato Salad

This Steak Potato Salad loads grilled fingerling potatoes with blackened flank steak, charred corn, tomatoes, and bleu cheese, a black and bleu twist on the cookout classic.

Course Salad, Side Dish

Cuisine American

Keyword Steak Potato Salad

Prep Time 1

Cook Time 45

Cool Down Time 2

Total Time 1 45

Servings servings

Calories 214kcal

Author Jason Decker

Ingredients

3 pounds fingerling potatoes
1/2 pound flank steak
1 Tablespoon blackening seasoning
1 ear of corn husk and silk removed
2 large steakhouse tomatoes
2 Tablespoons olive oil
1/2 Cup scallions
4 ounces bleu cheese crumbles
Bleu Cheese Dressing
salt and pepper to taste

Instructions

Wash potatoes and place in a large stockpot. Cover with cold water, bring to a boil and let cook until just done, about 15-20 minutes. Drain, allow to cool to the touch. Cut in half lengthwise. Set aside.
3 pounds fingerling potatoes
Season steak with blackening seasoning. Set aside.
3 pounds fingerling potatoes
Prepare grill. Right before grilling the potatoes, toss them in the olive oil, salt, and pepper to taste. Grill over high heat, turning to achieve grill marks. Take off the grill, set aside and allow to cool completely.
3 pounds fingerling potatoes
Grill flank to the desired doneness. Cook corn at the same time, allowing to get charred on all sides. Take off the grill, set aside and allow to cool completely.
3 pounds fingerling potatoes
Place potatoes, steak, and corn in the refrigerator until cold, about 2 hours.
3 pounds fingerling potatoes
Cut steak thinly on a bias. Cut corn off the cob. Seed tomato and cut into large chunks. Thinly slice scallions.
3 pounds fingerling potatoes
Add the potatoes, steak, corn, tomatoes, scallions and bleu cheese crumbles to a large bowl. Add Bleu Cheese Dressing to coat, taste, adjust seasoning if needed. Serve and enjoy!
3 pounds fingerling potatoes

Nutrition