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TIP OF THE DAY: Potato Salad As A Dinner Salad

If your family loves potato salad, you can turn it into a main course—a “dinner salad.” Toss in some green beans, add a Caesar-type dressing, and you have an all-in-one dish. It packs flavor and nutrition and uses just five ingredients are needed to create this dish!

The recipe is courtesy of BeefItsWhatsFordDnner.com. It yields 4 servings; prep time 30 minutes; cook time 25 minutes.

RECIPE: BEEFY POTATO SALAD WITH GREEN BEANS

Ingredients

  • 1 pound beef top sirloin, cut 3/4 to 1 inch thick
  • 1/2 cup homemade or prepared vinaigrette
    dressing with Parmesan cheese, divided
  • 2 tablespoons vegetable oil, divided
  • 3 cups cut green beans, fresh or frozen
  •  

    Protein and sides in one dish. Photo courtesy Beef It’s What’s For Dinner.

  • 1 package (1-1/4 pound) refrigerated/frozen prepared potato wedges
  •  

    The salad close up. Photo courtesy Beef It’s What’s For
    Dinner.

     

    Preparation

    1. CUT beef lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips.

    2. COMBINE 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.

    3. HEAT 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.

    4. HEAT same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet; add to vegetable mixture. Repeat with remaining beef.

     

    5. ADD remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.

    Variations

    Steak: One pound beef top round steak, cut 3/4 to 1 inch thick, or flank steak may be substituted for top sirloin steak.

    Potatoes: Four cups leftover cooked potato wedges may be substituted for refrigerated/frozen prepared potatoes.

      





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