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Dandelion Potato Salad Recipe
Dandelion Potato Salad Recipe photo by Taste of Home

Dandelion Potato Salad Recipe

Publisher Photo
Friends and family will love the crunchy produce in this tasty potato salad. Dandelion leaves are a deliciously different addition in spring.
TOTAL TIME: Prep Time: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep Time: 25 min. + chilling
MAKES: 12 servings

Ingredients

  • 1-1/2 pounds potatoes, peeled and cubed (about 4 cups)
  • 1-1/2 teaspoons salt, divided
  • 1/2 cup sugar
  • 4 teaspoons King Arthur Unbleached 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-cooked 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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. In a small bowl, mix mayonnaise, celery salt, garlic powder, pepper and remaining salt. Add to potato mixture; toss to coat.
  4. 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. Yield: 12 servings (3/4 cup each).
Editor's Note: Verify that dandelion greens haven't been treated with lawn-care chemicals.
Originally published as Dandelion Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p226

Nutritional Facts

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.

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