Peppery Beef and Two-Potato Salad

recipe
Double the potato mixture, and use half to accompany the Basic Grilled Flank Steak. Refrigerate leftovers to use in this salad. If you prefer less of a bite, reduce the amount of red and black pepper by half.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 346
Caloriesfromfat 30 %
Fat 11.5 g
Satfat 2.8 g
Monofat 6.8 g
Polyfat 0.9 g
Protein 19 g
Carbohydrate 41.1 g
Fiber 6.5 g
Cholesterol 30 mg
Iron 2.7 mg
Sodium 458 mg
Calcium 56 mg

Ingredients

4 cups (1-inch) cubed sweet potatoes (about 1 pound)
3 cups (1-inch) cubed small red potatoes (about 1 pound)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
Cooking spray
1 cup thinly sliced green onions
3 tablespoons fresh lemon juice
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper

Preparation

Preheat oven to 450°.

Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 450° for 30 minutes or until tender. Place potatoes in a large bowl. Add Basic Grilled Flank Steak and green onions; toss to combine.

Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, juice, and peppers, stirring with a whisk. Drizzle over potato mixture; toss gently to coat. Cover and chill.

Barbara Seelig Brown,

Cooking Light

July 2005
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