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Dandelion Potato Salad Recipe

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.
TOTAL TIME: Prep Time: 25 min. + chilling YIELD:12 servings


  • 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-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


  • 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).

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.