PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
Enjoy this hearty entree salad with grilled potatoes, steak and a beautiful bounty of spring vegetables with a yogurt dressing.
This recipe is for a big entrée salad with grilled seasoned potatoes, steak and a variety of spring produce. And if you don’t have a grill, not to worry: we’ve got directions for the stove and oven too!
I think all of us usually have potatoes hanging around the kitchen throughout the month. Since there are so many varieties of potatoes that provide a blank canvas for different flavors and cuisines, they’re a great pantry staple. In terms of nutrition, they go beyond basic though…they’re an excellent source of vitamin C and a good source of potassium (more than a banana) and a good source of B6. 
And if that doesn’t sell you, remember the best thing about an entree salad: one platter= less dishes.
Just like with all of our salads, we’ve got a variety of shapes, textures and flavors. That’s what makes a salad great! The best part is that this concept carries across all seasons.
And this dressing? OBSESSED. You should use it in all seasons period. Sumac, garlic and ginger all day.
For another unique way to use potatoes, check out these truffles and find the recipe here.
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Spring Baby Potato Salad
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled baby potatoes and steak star in this spring salad. A vibrant mix of spring vegetables and a tangy yogurt dressing complete this hearty dish.
Ingredients
- 1/2 teaspoon sumac
- juice of 1/2 lemon
- 1/4 cups (59 ml) plain (0% Icelandic yogurt)
- 2 Tablespoons whole grain mustard
- 2 cloves garlic grated
- 1/2 inch fresh ginger (grated)
- 5 grinds freshly ground black pepper
- 1 teaspoon honey
- 1/8 teaspoon salt
- 1.5 lbs (680 g) baby white potatoes
- 2 Tablespoons extra virgin olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 lbs (454 g) sirloin steak (can purchase pre-cut in strips)
- 2 teaspoons vegetable oil (if using stove top vs grill)
- salt and pepper
- 5 baby dill pickles (cut in half)
- 1 spring onion (sliced into rounds)
- 5 spring radishes (tops removed, cut in half)
- 3 cups (710 ml) mixed spring greens
- 12 asparagus tips
- 2 Tablespoons parsley (chopped)
Instructions
- For the Dressing: Add ingredients to a bowl and mix to combine. Cover and store in the fridge.
- For the Potatoes (Grill): Preheat grill.
- Add potatoes to a bowl and mix with olive oil, paprika, salt, and pepper.
- Add to a packet made from folded aluminum foil.
- Place on the grill and cook for 10 minutes. Pierce a potato with a fork; if the fork goes all the way through, the potatoes are done.
- For the Potatoes (Oven): Preheat oven to 400°F (204°C).
- Add potatoes to a large bowl and drizzle with olive oil, paprika, salt, and pepper. Toss to evenly coat.
- Place on aluminum foil and bake for 45 minutes, flipping halfway through.
- For the Steak (Grill): Preheat grill and season both sides of the steak with salt and pepper.
- Grill until cooked through.
- Rest and cut into strips.
- For the Steak (Stove Top): Add a little vegetable oil to a cast iron skillet.
- Cut meat into strips (or purchase pre-cut strips) and season.
- Cook until the meat is done.
- For Plating: Add greens to a large platter.
- Add potatoes, steak, and vegetables in separate piles over the greens.
- Top with spring onion and parsley.
- Serve dressing on the side.
Notes
- For perfectly grilled potatoes, ensure your grill is hot before adding the foil packet. This helps achieve a crispy exterior.
- To make this recipe ahead, prepare the dressing and grill/bake the potatoes a day in advance. Store separately and combine just before serving.
- Feel free to adjust the vegetables based on seasonal availability. Other spring options include sugar snap peas, green beans, or favas.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 500
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 10
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What type of potatoes work best for this Spring Baby Potato Salad?
You can use any variety of potatoes, but new potatoes are ideal for their tender texture and flavor.
How can I achieve the best flavor in the yogurt dressing?
To enhance the flavor of the yogurt dressing, be generous with the sumac, garlic, and ginger, as these are key ingredients that add depth.
Can I substitute the steak with another protein in this salad?
Yes, you can substitute the steak with grilled chicken, shrimp, or even a plant-based protein for a different flavor and texture.
