Dairy West

Recipe By

Dairy West

  • Prep Time
    20 minutes

  • Cook Time
    30 minutes

  • Servings


  • 1 cup vinaigrette dressing
  • 1 lbs petite potatoes
  • 3 Tbsp oil, divided
  • Kosher salt, to taste
  • 1 lbs ribeye steak
  • 3 Tbsp butter
  • 3 cloves chopped garlic
  • 1-2 tsp steak seasoning
  • 6 cups baby spinach or other salad greens
  • 1 cup grape tomatoes, halved
  • 3-4 green onions, sliced
  • 1 cucumber, quartered, seeded, sliced
  • 1 cup cubed or crumbled Feta cheese or Blue cheese
Steak Potato Salad


Prepare vinaigrette dressing (your own recipe; use recipe below; or, purchase commercial dressing of your choice). Refrigerate until ready to use.

Wash potatoes and cut into fourths (about ½ thick cubes). Rinse to remove starch and blot dry. Place potatoes in a bowl and toss with 1-2 tablespoons oil. Sprinkle to taste with salt and pepper. Either grill on BBQ using a grill mat, or pan fry 10-15 minutes in a large skillet over medium to medium high heat until almost tender. Stir every 4-5 minutes (do not stir frequently; allow potatoes to brown on one side before turning).

While potatoes are cooking, cut steak into cubes, toss meat cubes with 1-tablespoon oil. Grill outdoors using a grill mat, or pan fry on high heat until seared (about 4-5 minutes).

Combine potatoes and meat in a hot skillet, add garlic and butter. Season to taste with steak seasoning then salt and pepper. Continue to meat and potatoes to desired doneness. Remove from heat and partially cool.

Arrange salad greens in serving bowl, add tomatoes and cucumber. Arrange meat and potatoes on top. Top with green onions and cheese. Shake dressing well, drizzle over salad and serve.