Best 2 Dandelion Potato Salad Recipes

Incorporate the vibrant flavors of spring into your culinary repertoire with dandelion potato salad, a delightful dish that blends the delicate bitterness of dandelion greens with the heartiness of potatoes and a tangy dressing. This salad is a symphony of textures and flavors, perfectly balancing the crispness of the dandelion greens, the tenderness of the potatoes, and the creamy richness of the dressing. It's not only a feast for the taste buds but also a visual delight, with the vibrant green of the dandelion greens contrasting beautifully with the golden hue of the potatoes. Prepare to embark on a culinary journey with our collection of dandelion potato salad recipes, each offering a unique twist on this classic dish. From a classic mayonnaise-based dressing to a tangy vinaigrette, and even a creamy avocado-based dressing, these recipes cater to a variety of preferences. Whether you're looking for a simple and straightforward recipe or one with a more complex flavor profile, you'll find it here. Get ready to elevate your salad game and impress your friends and family with this delightful spring delicacy.

Here are our top 2 tried and tested 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 fresh, young dandelion greens: The younger the greens, the less bitter they will be. Look for greens with bright green leaves and no signs of wilting or yellowing.
Wash the dandelion greens thoroughly: To remove any dirt or debris, rinse the greens several times in cold water. You can also soak them in a bowl of cold water for 30 minutes to help remove any bitterness.
Blanch the dandelion greens: This step is optional, but it will help to reduce the bitterness of the greens and make them more tender. To blanch the greens, bring a large pot of salted water to a boil. Add the greens and cook for 1-2 minutes, or until they are bright green and tender. Drain the greens and rinse them with cold water.
Use a variety of potatoes: This will give your salad a more complex flavor and texture. Some good options include Yukon Gold potatoes, red potatoes, and fingerling potatoes.
Cook the potatoes until they are tender: But not too soft. You want them to hold their shape when you add them to the salad.
Use a light dressing: A simple vinaigrette or mayonnaise-based dressing will allow the flavors of the dandelion greens and potatoes to shine through.
Add other ingredients to taste: Some good options include chopped hard-boiled eggs, crumbled bacon, diced celery, or chopped nuts.

Conclusion:

Dandelion potato salad is a delicious and healthy salad that is perfect for a summer picnic or potluck. It is also a great way to use up fresh dandelion greens from your garden. With its unique flavor and texture, dandelion potato salad is sure to be a hit with your family and friends.