Go Back
The Boat Shed Kitchen

Steak and Potato Salad

This steak and potato salad is hearty yet refreshing, combining juicy seared flank steak, tender new potatoes, crisp greens, and a tangy red wine vinaigrette. Perfect for a light dinner, meal prep, or summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Red Wine Vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp honey
For the Steak and Potato Salad:
  • 1 lb 450g flank steak
  • 1 lb 450g mini new potatoes
  • 1/2 bunch green onions chopped
  • 1 tbsp steak seasoning
  • 10 oz mixed greens
  • Salt to taste

Method
 

  1. Boil potatoes in salted water until tender, about 20 minutes.
  2. Drain, quarter, and season with salt.
  3. Season steak with steak seasoning. Sear in a hot pan for 3 minutes per side.
  4. Rest 10 minutes, then slice thinly against the grain.
  5. Whisk vinaigrette ingredients until smooth.
  6. In a large bowl, combine mixed greens, potatoes, green onions, and steak. Toss with vinaigrette.
  7. Serve warm or chilled.
  8. 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.