Steak And Potato Salad

• 1 pound fingerling potatoes (about 16)
• 1 1/4 teaspoons kosher salt
• 1/4 cup buttermilk
• 3 tablespoons chopped fresh chives, plus more for garnish
• 1 1/2 tablespoons mayonnaise
• 1 tablespoon sour cream or plain yogurt
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 small clove garlic, minced
• 12 ounces skirt steak
• 1/2 teaspoon coarsely ground black pepper
• 4 cups watercress, coarse stems removed, packed
• 2 radishes, sliced (about 1/4 cup)
• 1/4 cup crumbled blue cheese

1. Put potatoes in a saucepan and cover with cold water by 2 inches. Stir in 1 tsp. salt. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain. Slice potatoes in half lengthwise.
2. In a medium bowl, whisk together buttermilk, chives, mayonnaise, sour cream, lemon juice, Worcestershire sauce and garlic.
3. Preheat a grill to high. Pat steak dry and season with pepper and remaining 1/4 tsp. salt. Oil grill grates. Grill steak, turning once, about 6 minutes total for medium. Transfer steak to a cutting board, cover loosely with foil, and let rest 10 minutes. Slice steak against the grain.
4. Arrange watercress, radishes, potatoes and steak on 4 serving plates. Drizzle salads with dressing, crumble blue cheese on top and serve.

potatoes, kosher salt, buttermilk, fresh chives, mayonnaise, sour cream, lemon juice, worcestershire sauce, clove garlic, skirt, ground black pepper, radishes, blue cheese

Taken from www.myrecipes.com/recipe/steak-potato-salad (may not work)