Start by placing the peeled and cubed potatoes into a large pot of salted water. Bring the water to a boil and cook until the potatoes are tender but firm, approximately 10-15 minutes.

As the potatoes cook, it’s time to take care of the steak. If you don’t have pre-cooked steak, cook Halal beef steaks on a grill or stovetop until they reach your preferred doneness. Once cooked, let them rest for a few minutes before dicing into bite-sized pieces.

In a large mixing bowl, combine mayonnaise, Dijon mustard, and sour cream. Season the mixture with salt and pepper to taste.

Once the potatoes are drained and cooled, add them to the dressing along with the diced steak and chopped green onions. Gently fold everything together until the potatoes are evenly coated.

Transfer the salad to a serving bowl or container. Chill it in the refrigerator for at least an hour to allow the flavors to meld together. Serve cold and enjoy!