Chilean Beef and Purple Potato Salad

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.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 30%
  • Fat: 12.6g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1g
  • Protein: 27.6g
  • Carbohydrate: 41.5g
  • Fiber: 5g
  • Cholesterol: 57mg
  • Iron: 3.5mg
  • Sodium: 494mg
  • Calcium: 28mg

Ingredients

  • Beef:
  • 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
  • Vegetables:
  • 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
  • Dressing:
  • 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

Preparation

  1. 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.
  2. 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.
  3. Preheat broiler.
  4. To prepare dressing, combine 3 tablespoons juice and next 5 ingredients (3 tablespoons juice through hot sauce), stirring with a whisk.
  5. 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.
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