Potato Salad with Grilled Skirt Steak & Radish Vinaigrette
Learn from Sonoma County Cook Michele Anna Jordan about making this refreshing and tasty Potato Salad. Click to learn all of the details on making this!
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Ingredients
- 2 pounds red potatoes, scrubbed but not peeled
- Kosher salt
- 1 shallot, minced
- 4 to 5 radishes, trimmed & minced
- 2 garlic cloves, minced
- 4 tablespoons Champagne or white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons fresh snipped chives
- Black pepper in mill
- ⅔ cup extra virgin olive oil, plus more as needed
- 1 pound skirt steak, cut into 3 or 4 crosswise pieces
- 1 bunch French breakfast radishes, cut into very thin ribbons
- 1 bunch radish leaves, cut into very thin ribbons
- 1 small red onion, very thinly sliced
- 8 ounces very small Blue Lake green beans, blanched
- 3 tablespoons chopped fresh Italian parsley
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