Warm German Potato Salad with Flank Steak
This warm German potato salad pairs crisp potatoes with tangy mustard, paprika, fresh dill, and scallions. Served alongside juicy, thinly sliced flank steak, it’s a hearty dinner with plenty of fresh flavors in every bite.
Ingredients
For the potatoes:
- 1½ lbs baby red bliss potatoes halved
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp black pepper
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp mayonnaise
- 1 small garlic clove finely grated
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp fresh dill finely chopped
- 3 scallions thinly sliced
- 2 tbsp fresh parsley chopped
For the steak:
- 1½ lbs flank steak
- 1 tbsp olive oil
- 2 garlic cloves finely minced
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Place the 1½ lbs baby red bliss potatoes in a large pot and cover with cold, generously salted water. Bring to a boil and cook for about 8–10 minutes, just until the potatoes are beginning to become tender but are still firm in the center. Drain thoroughly and allow them to steam-dry for a few minutes.1½ lbs baby red bliss potatoes
- Preheat the oven to 450°F. Toss the warm potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, salt, and ½ tsp black pepper. Spread them in a single layer on a large baking sheet, giving them plenty of room. Roast for 25–30 minutes, turning once halfway through, until deeply golden and crisp on the outside.2 tbsp olive oil, 1 tsp smoked paprika, ½ tsp black pepper
- While the potatoes roast, whisk together the 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tbsp mayonnaise, 1 small garlic clove, and ½ tsp smoked paprika. Slowly whisk in the 2 tbsp olive oil until the dressing is smooth and emulsified. Stir in the 2 tbsp fresh dill, 3 scallions, and 2 tbsp fresh parsley. Season with salt and plenty of freshly ground black pepper.2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tbsp mayonnaise, 1 small garlic clove, ½ tsp smoked paprika, 2 tbsp olive oil, 2 tbsp fresh dill, 3 scallions, 2 tbsp fresh parsley
- Pat the 1½ lbs flank steak completely dry. Rub it with 1 tbsp olive oil, 2 garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, and ½ tsp black pepper. Let it sit at room temperature for about 15–20 minutes.1½ lbs flank steak, 1 tbsp olive oil, 2 garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, ½ tsp black pepper
- Heat a cast-iron skillet or grill pan over high heat. Cook the steak for approximately 4–5 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and let rest for 8–10 minutes before slicing thinly against the grain.
- As soon as the potatoes come out of the oven, transfer them to a large bowl while they're still hot. Pour over the dressing and gently toss until every potato is coated. Fold in a little extra dill and scallion just before serving.
- Pile the warm dressed potatoes onto a large platter and arrange the sliced flank steak alongside or over the top.