Blackened Blue Potato Salad – USPB

Add color and a mild, nutty flavor to any salad by including blue or purple potatoes. An added bonus: Research on the most vibrant type shows that a couple of servings of potatoes per day can lower blood pressure without causing weight gain!

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

Servings: 4

  • 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.
Cal: 554 Chol: 72mg Sodium: 952mg
Fat: 25g Vitamin C Potassium:
Carb: Fiber: 7g Protein: 45g