Steak and potato salad is hearty, flavorful, and perfect for a full meal in one bowl.
Juicy flank steak pairs with tender potatoes, crisp greens, and a tangy red wine vinaigrette.
Why You’ll Love This Recipe
It’s a filling salad that works as both lunch and dinner.
The vinaigrette balances the richness of steak and potatoes with a light, zesty finish.
Everything can be prepared ahead for easy meal prep.
What You’ll Need (Ingredient Highlights)
Flank steak – lean, tender, and perfect when seared and sliced against the grain.
Mini new potatoes – add heartiness and soak up the vinaigrette.
Mixed greens – balance the dish with freshness and crunch.
Red wine vinaigrette – tangy, sweet, and savory all at once.
Steak seasoning – adds bold, smoky flavor to the meat.
Pro Tips Before You Start
Let steak rest after cooking to keep it juicy.
Slice steak thinly against the grain for tenderness.
Dress the salad right before serving to keep the greens crisp.
How to Make Steak and Potato Salad
Step 1 – Prepare the potatoes
Boil potatoes in salted water until tender.
Drain, quarter, and season lightly with salt.
Step 2 – Cook the steak
Season both sides of the flank steak.
Sear in a hot pan for 3 minutes per side, then rest before slicing thinly.
Step 3 – Make the vinaigrette
Whisk olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Step 4 – Assemble the salad
Combine mixed greens, warm potatoes, green onions, and sliced steak.
Toss gently with vinaigrette.
Step 5 – Serve
Enjoy immediately warm, or refrigerate and serve chilled.
What to Serve Them With
Pair with crusty bread or garlic toast.
Add a glass of red wine for a bistro-style meal.
Serve with roasted vegetables for extra flavor.
Variations / Substitutions
Use arugula or spinach instead of mixed greens.
Swap flank steak for ribeye, sirloin, or grilled chicken.
Add blue cheese crumbles for richness.
Storage & Leftovers
Store salad undressed in the fridge for up to 2 days.
Keep vinaigrette in a jar separately for up to a week.
Leftover steak can be wrapped and chilled for 3 days.
FAQs
Can I grill the steak instead of pan-searing?
Yes, grilling adds a smoky flavor and works beautifully with this recipe.
Do I need to peel the potatoes?
No, new potatoes have tender skins that add texture and nutrients.
Can I make this salad ahead of time?
Yes, prep the ingredients and assemble just before serving for best results.
What’s the best doneness for the steak?
Medium-rare to medium keeps the steak juicy and flavorful.
Can I use a different dressing?
Yes, balsamic vinaigrette or creamy ranch also pair well.
Is this salad good cold?
Absolutely, it tastes delicious served chilled the next day.
Final Thoughts
This steak and potato salad is filling, refreshing, and versatile.
It’s ideal for a quick dinner, a meal prep lunch, or even a summer barbecue dish.

Steak and Potato Salad
Ingredients
Method
- Boil potatoes in salted water until tender, about 20 minutes.
- Drain, quarter, and season with salt.
- Season steak with steak seasoning. Sear in a hot pan for 3 minutes per side.
- Rest 10 minutes, then slice thinly against the grain.
- Whisk vinaigrette ingredients until smooth.
- In a large bowl, combine mixed greens, potatoes, green onions, and steak. Toss with vinaigrette.
- Serve warm or chilled.
- See full steps with tips & photos → https://theboatshedcafe.com/steak-and-potato-salad/
Notes
- For extra flavor, grill the steak instead of pan-searing.
- Swap flank steak with sirloin or ribeye if preferred.
- Make ahead by storing salad and dressing separately, tossing just before serving.