Today I am off running errands and have let Dana from This Silly Girl’s Kitchen take over! Enjoy this amazing recipe for potato salad!
Black and Bleu Potato Salad, blackened flank steak is mixed with grilled potatoes and corn, coated in a luscious bleu cheese dressing! This potato salad is the perfect side dish to any cookout, or can be had as a meal on its own!
Are you in for a treat today! This is one of the most epic potato salads I have ever made, or tasted!
Hi there! I’m Dana DeVolk, the blogger over at ThisSillyGirlsKitchen.com and I am so excited to be guest posting for Lisa today! I really hope you love this yummy potato salad recipe and stop by my blog soon, enjoy!
This potato salad really is a meal all in itself, but works wonderfully as a side dish to any meal, especially great for summer gatherings! It is loaded with bleu cheese, fresh grilled corn, fingerling potatoes, scallions and blackened flank steak, all tossed in bleu cheese dressing!
I love a make-ahead dish and that’s exactly how I made this potato salad.
I cooked everything off ahead of time, let it come to room temperature then threw it in the fridge to get cold. Then, tossed it in the dressing, it worked perfectly and tasted so fresh! Perfect for summer.
Seriously, how can you not love this? Okay, maybe you’re not crazy about bleu cheese? Easy, use your cheese of choice in the salad and use ranch dressing instead. BOOM. Done.
As you might have guessed, this potato salad packs some serious flavor! I cannot wait to make it again. Need a go-to summer potato salad?? MAKE THIS, you’re welcome. 😉
Not to mention how impressed your guests will be! Let’s not tell them how easy it was to throw together. A little mystery is always welcome, I think. LOL
Grilling all the elements gives that little extra something to this dish. The smokiness from the grill, salty kick from the bleu cheese, sweetness from the corn, this potato salad has got it all going on!
BLACK AND BLEU POTATO SALAD
Black and Bleu Potato Salad, blackened flank steak is mixed with grilled potatoes and corn, coated in a luscious bleu cheese dressing!
- 3 pounds fingerling potatoes
- 1/2 pound flank steak
- 1 Tablespoon blackening seasoning
- 1 ear of corn husk and silk removed
- 2 large steakhouse tomatoes
- 2 Tablespoons olive oil
- 1/2 Cup scallions
- 4 ounces bleu cheese crumbles
- Bleu Cheese Dressing
- salt and pepper to taste
Wash potatoes and place in a large stockpot. Cover with cold water, bring to a boil and let cook until just done, about 15-20 minutes. Drain, allow to cool to the touch. Cut in half lengthwise. Set aside.
Season steak with blackening seasoning. Set aside.
Prepare grill. Right before grilling the potatoes, toss them in the olive oil, salt, and pepper to taste. Grill over high heat, turning to achieve grill marks. Take off the grill, set aside and allow to cool completely.
Grill flank to the desired doneness. Cook corn at the same time, allowing to get charred on all sides. Take off the grill, set aside and allow to cool completely.
Place potatoes, steak, and corn in the refrigerator until cold, about 2 hours.
Cut steak thinly on a bias. Cut corn off the cob. Seed tomato and cut into large chunks. Thinly slice scallions.
Add the potatoes, steak, corn, tomatoes, scallions and bleu cheese crumbles to a large bowl. Add Bleu Cheese Dressing to coat, taste, adjust seasoning if needed. Serve and enjoy!
Please visit me on my blog, ThisSillyGirlsKitchen.com for more yummy daily recipes. I can’t wait to see you there!