Steak and Purple Potato Salad

11 hours ago 1

Democracy Dies successful Darkness

Are you eating capable purple food? If you tin find the potatoes called for successful this recipe, you'll beryllium rewarded with their subtle, nutty flavor. And they adhd beauteous colour to this healthful dish, aimed astatine pleasing the meat-and-potatoes crowd.

Purple potatoes tin beryllium recovered successful greater numbers successful the fall. We recovered immoderate astatine the Greenbelt Consumer Coop (301-474-0522) and astatine a fewer Whole Foods Markets, mixed successful with an assortment of fingerlings. Small Yukon Gold potatoes whitethorn beryllium utilized present instead.

We utilized a grill cookware present conscionable to support things easy; if you person a state grill, origin successful the preheating clip earlier you hitch the steak with ail and spices.

Wine columnist Dave McIntyre says a large purple look calls for a large purple wine, specified arsenic an Australian shiraz. Try the 1-liter Terra Barossa oregon the Robert Oakley shiraz; these volition person the spice and assemblage to lucifer this steak salad.

Adapted from "Eating Well successful Season," by Jessie Price and the editors of Eating Well mag (Countryman Press, 2009).

Ingredients

1/2 lime
2 mean cloves garlic
1 spoon salt
2 teaspoons piment d'Espelette (may substitute chipotle pulverization oregon ancho chili powder)
12 ounces apical sirloin steak
1 lb tiny Peruvian purple potatoes (may substitute tiny Yukon Gold potatoes; spot headnote)
4 ample to 6 ample radishes (to taste)
6 scallions
2 tablespoons to 3 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1 spoon crushed cumin
1/2 spoon freshly crushed achromatic pepper
1/2 cupful leaves from 4 to 6 stems cilantro
6 cups to 8 cups mesclun greens

Nutritional Facts

Per serving

Calories
291
Fat
11 g
Saturated Fat
2 g
Carbohydrates
25 g
Sodium
674 mg
Cholesterol
36 mg
Protein
23 g
Fiber
3 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Eating Well successful Season," by Jessie Price and the editors of Eating Well mag (Countryman Press, 2009).

Tested by Bonnie Benwick.

Published March 13, 2026