Peppery Beef and Two-Potato Salad

Rating: Unrated

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.

By Barbara Seelig Brown
Recipe by Cooking Light July 2005

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

Per Serving:
346 calories; calories from fat 30%; fat 11.5g; saturated fat 2.8g; mono fat 6.8g; poly fat 0.9g; protein 19g; carbohydrates 41.1g; fiber 6.5g; cholesterol 30mg; iron 2.7mg; sodium 458mg; calcium 56mg.
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