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Dandelion Potato Salad Recipe

Friends and family will love the crunchy produce in this tasty potato salad. Dandelion leaves are a deliciously different addition in spring.

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Dandelion Potato Salad Recipe

Prep/Total Time: 25 min.

Yield: 10-12 Servings

10 15 25

Ingredients

4 hard-cooked eggs
1-1/3 cups water
1-1/2 teaspoons salt, divided
4 cups cubed peeled potatoes
1/2 cup sugar
4 teaspoons all-purpose flour
1/2 cup white vinegar
1 teaspoon prepared mustard
1-1/2 cups diced onions
1/4 cup mayonnaise
3/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sweet pickle relish
1 to 1-1/2 cups snipped dandelion or spinach leaves
Paprika

Directions

Peel eggs. Chop three eggs and slice one for garnish; set aside. In a saucepan, bring water and 1 teaspoon salt to a boil over medium heat. Add potatoes. Cook until tender.
Meanwhile, in another saucepan, combine sugar, flour, vinegar and mustard until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add onions; cook 2 minutes longer. Drain potatoes; add onion mixture.
In a small bowl, combine the mayonnaise, celery salt, garlic powder, pepper and remaining salt. Add to the potato mixture; toss to coat. Stir in the chopped eggs, green and red peppers, pickle relish and dandelion leaves. Cover and refrigerate until serving. Garnish with sliced egg; sprinkle with paprika. Yield: 10-12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 164 calories, 6 g fat (1 g saturated fat), 72 mg cholesterol, 528 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Dandelion Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p226