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Dandelion Potato Salad

 Dandelion Potato Salad
Friends and family will love the crunchy produce in this tasty potato salad. Dandelion leaves are a deliciously different addition in spring.
12 ServingsPrep Time: 25 min. + chilling

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-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

Directions

  • 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

2 of 2

Dandelion Potato Salad (continued)

Directions (continued)

  • 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.
  • Yield: 12 servings (3/4 cup each).
Editor's Note: Verify that dandelion greens haven't been treated with lawn-care chemicals.
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.