Best 2 Dandelion Potato Salad Recipes

Dandelion greens, with their slightly bitter flavor, add a unique twist to the classic potato salad, creating a dish that's both refreshing and satisfying. Whether you're a seasoned cook or a beginner looking for a tasty side dish, our selection of dandelion potato salad recipes offer options catering to various dietary preferences and culinary skills. From traditional recipes that showcase the natural flavors of dandelion greens to innovative variations that incorporate unique ingredients and cooking techniques, this article aims to guide you through selecting the perfect recipe that suits your taste buds and cooking expertise. So, if you're ready to embark on a culinary journey that combines the goodness of potatoes and the zest of dandelion greens, let's dive into the world of dandelion potato salad recipes and uncover the perfect one for your next meal.

Let's cook with our recipes!

DANDELION POTATO SALAD

Dandelion Potato Salad image

Friends and family will love the crunchy produce in this tasty potato salad. Dandelion leaves are a deliciously different addition in spring. -Florence Tice, Rushville, Indiana

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 17

Ingredients

1-1/2 pounds potatoes, peeled and cubed (about 4 cups)
1-1/2 teaspoons salt, divided
1/2 cup sugar
4 teaspoons all-purpose flour
1/2 cup white vinegar
1 teaspoon prepared mustard
2 medium onions, chopped
1/4 cup mayonnaise
3/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 hard-boiled large eggs
1 to 1-1/2 cups torn dandelion or spring mix salad greens
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sweet pickle relish
Paprika

Steps:

Place potatoes and 1 teaspoon salt in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a small saucepan, combine sugar, flour, vinegar and mustard until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in onions. Drain potatoes and place in a large bowl. Add onion mixture; toss to coat. Refrigerate, covered, until chilled., In a small bowl, mix mayonnaise, celery salt, garlic powder, pepper and remaining salt. Add to potato mixture; toss to coat., Chop three eggs; slice remaining egg for topping. Add chopped egg, dandelion greens, peppers and pickle relish to potato salad; stir just until combined. Top with sliced egg; sprinkle with paprika.

Nutrition Facts : Calories 164 calories, Fat 6g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 528mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.

WARM POTATO AND DANDELION GREEN SALAD

Warm Potato and Dandelion Green Salad image

This was my grandmother's recipe. It is simple and delicious. My mother remembers that every spring, she and her three sisters would be sent out to collect dandelion greens. When they came home with a big bunch, Grandma would make this dish for the family's supper. It was always looked forward to with great anticipation! When I...

Provided by cindy sandberg

Categories Salads

Time 25m

Number Of Ingredients 7

Ingredients

3 medium potatoes, scrubbed and cubed(peeled or unpeeled, your choice)
4 strips bacon
1 big bunch dandelion greens(about six cups, torn)-you could also use another green like chard or kale, or even leaf lettuce if you can't get dandelion greens
2 Tbsp vinegar
2 Tbsp water
2 tsp sugar
salt and pepper to taste

Steps:

1. Boil potatoes in lightly salted water until just tender, 8-10 min. Drain and return to pan, cover and set aside.
2. Fry bacon til crisp, drain on paper towells and crumble. Reserve 2T bacon grease in skillet.
3. To reserved bacon grease add the vinegar, water, sugar, salt and pepper. Whisk and bring to a simmer.
4. Pour the hot dressing over the torn greens in a bowl. Add the potatoes and bacon and lightly toss to coat.

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better when boiled, making them ideal for potato salad.
Cook the potatoes properly: Boil the potatoes until they are tender but still firm, about 12-15 minutes. Overcooking will make them mushy.
Cool the potatoes completely: Before adding the potatoes to the salad, let them cool completely to prevent the salad from becoming watery.
Use a light hand with the mayonnaise: Too much mayonnaise can make the salad heavy and greasy. Use just enough to bind the ingredients together.
Add flavor with fresh herbs: Fresh herbs, such as dill, parsley, or chives, add a bright, herbaceous flavor to potato salad. Use 1-2 tablespoons of chopped herbs per pound of potatoes.
Don't forget the salt and pepper: Salt and pepper are essential for seasoning potato salad. Add them to taste.
Serve the salad chilled: Potato salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least an hour before serving.

Conclusion:

Potato salad is a classic side dish that is perfect for picnics, potlucks, and barbecues. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the best potato salad that everyone will love. So next time you are looking for a delicious and refreshing side dish, give dandelion potato salad a try.