Chilean Beef and Purple Potato Salad

Chilean Beef and Purple Potato Salad Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Purple potatoes combine with South American flavors for an exciting main-dish salad. Boiling the potatoes whole allows them to retain their brilliant color; letting them stand before they're cut "sets" the color.


6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 384
Caloriesfromfat 30 %
Fat 12.6 g
Satfat 4.3 g
Monofat 5.9 g
Polyfat 1 g
Protein 27.6 g
Carbohydrate 41.5 g
Fiber 5 g
Cholesterol 57 mg
Iron 3.5 mg
Sodium 494 mg
Calcium 28 mg


1 tablespoon chili powder
1 tablespoon fresh lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1 1/2 pounds flank steak, trimmed
2 pounds purple potatoes
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup diced red bell pepper
1/2 cup thinly sliced celery
3 tablespoons chopped green onions
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon cumin seeds, toasted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
Remaining ingredients:
Cooking spray
2 tablespoons chopped fresh cilantro


To prepare beef, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 1 hour, turning occasionally.

To prepare the vegetables, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or just until tender (do not overcook). Drain and let stand 30 minutes. Quarter potatoes lengthwise. Combine the potatoes, corn, bell pepper, celery, and onions in a large bowl.

Preheat broiler.

To prepare dressing, combine 3 tablespoons juice and next 5 ingredients (3 tablespoons juice through hot sauce), stirring with a whisk.

Remove steak from bag; discard marinade. Place steak on a broiler rack coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak in half lengthwise. Cut each half diagonally across grain into thin slices. Add steak to potato mixture. Drizzle with dressing; toss well to coat. Sprinkle with cilantro.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

October 2003
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