Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » TIP OF THE DAY: Potato Salad As A Dinner Salad

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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

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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