Blackened Blue Potato Salad

At a Glance

  • Potato Type: Purple
  • Prep Method: null
  • Special Requests: Gluten Free
  • Cuisine: American
  • Yield: 4
  • Ready Time:

Recipe By:

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


  • 1 pound small purple potatoes
  • Olive oil
  • 1 pound flat iron steak
  • 1 tablespoon blackening spice*
  • 2 cups Vidalia onions, sliced
  • 4 teaspoons garlic, chopped
  • Salt and pepper to taste
  • 1 1/2 pounds spinach, stemmed and washed
  • 1 cup (4 ounces) crumbled bleu cheese*
  • Bleu cheese dressing (optional)*


Simmer potatoes until tender, drain and cool. Cut potatoes in half. Brush cut sides with oil; grill over gas or charcoal until grill marks form. Coat steak with blackening spice. In large skillet, heat 1 teaspoon oil; sear steak on both sides to desired doneness. Remove steak from pan and let rest. Wipe out pan, heat 2 teaspoons oil. Add onions and garlic; season with salt and pepper. Sauté until soft, but not browned. Add spinach and sauté just until spinach starts to wilt. Mound spinach on 4 plates, dividing it equally. Carve steak into thin slices; arrange on top of spinach. Top with potatoes and sprinkle with bleu cheese. Serve with bleu cheese dressing on the side, if desired.

Calories: 554 Fat: 25g Cholesterol: 72mg Sodium: 952mg Fiber: 7g Protein: 45g

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