Grilled Potato Salad and Steak

Remember the potato salad you grew up eating? With the mayonnaise and the relish. Well this isn’t your grandmother’s potato salad. It’s still full of that wonderful potato flavor, minus all of the fat and sodium. Seasoning and grilling the potatoes gives it a great flavor, especially when you serve it with some nice pieces of steak. And some sangria (click here for a deliciously simple and fruit filled sangria recipe). This new era potato salad will not disappoint your taste buds or your dinner guests. Plus the entire meal was only about 20$ to make. Grilling is a perfect outdoor activity during the summer which makes this dinner a must try.

Grilled Potato Salad Recipe:

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  • 1 lb small gold potatoes (or fingerling potatoes)
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 12 cherry tomatoes halved (just eyeball it)
  • 1 head of romaine or butter lettuce, quartered and thinly sliced
  • 2 hard boiled eggs, peeled and halved
  • 1/4 cup thinly sliced red onion


Dijon Vinaigrette ingredients:

  • 1/2 cup white balsamic vinegar
  • 1/2 small shallot minced
  • 1 tsp dijon mustard
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste


  • Preheat oven to 425º
  • Clean potatoes and toss in olive oil, salt, and pepper
  • Bake for 30 minutes
  • Remove from oven and slice in half, brush with more olive oil
  • Place potato halves on the grill briefly until grill marks appear, set side
  • Toss lettuce, tomatoes, and onion and set on plate. Add potatoes and drizzle with vinaigrette
  • Serve either warm or chilled

Skirt Steak Rub Recipe:


  • 2 lb skirt steak
  • 2 tbsp red pepper flakes
  • 1 tbsp paprika
  • 1/2 tsp turmeric
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • salt and pepper to taste
  • 1/4 cup red wine
  • 2 tbsp olive oil

Lemon Garlic Chive Butter recipe:

  • 1/2 cup softened butter
  • 1/4 cup finely diced chives
  • 3 minced cloves of garlic


  • Make paste for the steak combining all of the ingredients and rub it into both sides of the meat
  • Refrigerate the meat in a ziplock with the rub for four hours (it’s okay if you don’t do it the entire time it’s just a little less flavorful)
  • Grill the steak on a high heat to medium rare
  • Slice on a diagonal, top with lemon garlic chive butter (my personal favorite but regular butter works as well)
  • Serve warm!


*Make sure to check out the Summer Berry Sangria recipe to complete this meal!



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