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Steak and Potato Salad

  • Servings: 6
  • Prep time: 40m
  • Total time: 40m
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Ingredients

  • 1 pound grilled Flank steak
  • 6 large new or red potatoes, scrubbed well
  • 1 teaspoon salt
  • 1 cup cooked green beans, cut into 1-inch pieces
  • 4 ounces fresh mushrooms, wiped clean and sliced
  • 1 container (6 ounces) French-fried onion rings, divided
  • ½ cup finely chopped red bell pepper
  • 1 cup Hidden Valley® Original Ranch® Cracked Peppercorn Dressing
  • 2 tablespoons freshly squeezed lemon juice
  • 6 cups torn Romaine lettuce leaves

Instructions

In a large pot, add the potatoes and enough water to cover. Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.

In a large bowl, arrange steak, potatoes, beans, mushrooms, ½ cup onion rings and bell pepper over lettuce leaves. Serve with dressing on the side and top with remaining onion rings.

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