Steak and Potato Salad with Horseradish Dressing

Nutriscore Rating: 69/100

Elevate your dinner table with this hearty and flavorful Steak and Potato Salad with Horseradish Dressing! Juicy, perfectly seared steak pairs beautifully with tender Yukon Gold potatoes tossed in olive oil, creating a satisfying and wholesome base. Fresh arugula or mixed greens, sweet cherry tomatoes, and crisp red onion add vibrant color and crunch, while a zesty horseradish dressing featuring sour cream, Dijon mustard, and fresh chives brings bold, tangy flavors to every bite. Ready in under an hour, this recipe is ideal for a weeknight dinner or a crowd-pleasing dish for your next gathering. Serve it warm or at room temperature for a restaurant-worthy main course that will leave everyone asking for seconds! Keywords: steak and potato salad, horseradish dressing, hearty dinner recipes, easy salads with steak, Yukon Gold potato recipes.

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 1 pound Steak (ribeye or sirloin)
• 1 pound Small Yukon Gold potatoes
• 3 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 4 cups Arugula or mixed greens
• 1 cup Cherry tomatoes, halved
• 0.25 cup Red onion, thinly sliced
• 2 tablespoons Horseradish (prepared)
• 0.25 cup Sour cream
• 2 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 2 teaspoons Lemon juice
• 1 tablespoon Fresh chives, chopped

📝 Instructions

8 steps

1. Place the Yukon Gold potatoes in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until the potatoes are fork-tender, about 12-15 minutes. Drain and set aside to cool slightly.

2. While the potatoes cook, preheat a skillet or grill pan over medium-high heat. Rub the steak with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.

3. Cook the steak for 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred level of doneness. Remove from heat, let rest for 5-10 minutes, and then slice thinly against the grain.

4. Cut the cooled potatoes into halves or quarters, depending on their size. Transfer them to a mixing bowl and toss them gently with the remaining 2 tablespoons of olive oil and 0.5 teaspoon of salt.

5. For the horseradish dressing, mix the horseradish, sour cream, mayonnaise, Dijon mustard, lemon juice, and fresh chives in a small bowl. Stir until smooth and set aside.

6. On a large serving platter or in individual bowls, arrange the arugula or mixed greens as a base. Layer the halved potatoes, cherry tomatoes, and sliced red onion on top.

7. Add the sliced steak on top of the salad. Drizzle generously with the horseradish dressing and sprinkle with additional chives, if desired.

8. Serve immediately and enjoy your Steak and Potato Salad with Horseradish Dressing!

Nutrition Facts

1 serving (350.4g)

Calories		569
% Daily Value*
Total Fat		41.7 g	53%
	Saturated Fat	14.4 g	72%
	Polyunsaturated Fat	0.0 g
Cholesterol		78 mg	26%
Sodium		896 mg	39%
Total Carbohydrate		27.3 g	10%
	Dietary Fiber	4.6 g	16%
	Total Sugars	5.3 g
Protein		27.0 g	54%
Vitamin D		0.0 mcg	0%
Calcium		101 mg	8%
Iron		3.5 mg	19%
Potassium		1029 mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1495 cal (63.2%%)

Protein: 433 cal (18.3%%)

Carbs: 438 cal (18.5%%)