Peppery Beef and Two-Potato Salad

Name: Peppery Beef and Two-Potato Salad
Yield: 4 servings (serving size: 2 cups)
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; ½ teaspoon salt, divided; Cooking spray; 2 cups chopped Basic Grilled Flank Steak (about 8 ounces); 1 cup thinly sliced green onions; 3 tablespoons fresh lemon juice; ¼ teaspoon ground red pepper; ¼ teaspoon freshly ground black pepper

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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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Peppery Beef and Two-Potato Salad

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Peppery Beef and Two-Potato Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Peppery Beef and Two-Potato Salad