Steak and Potato Salad

20 Reviews
  • Prep 40 m
  • Cook 15 m
  • Total 55 m
Servings: 6

Ingredients

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

Directions

  1. 1. 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.
  2. 2. 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.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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