Save on Pinterest

Dandelion Potato Salad

Total Time

Prep Time: 25 min. + chilling


12 servings (3/4 cup each)

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
Dandelion Potato Salad Recipe photo by Taste of Home


  • 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


  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.
Editor's Note: Verify that dandelion greens haven't been treated with lawn-care chemicals.

Nutrition Facts

3/4 cup: 164 calories, 6g fat (1g saturated fat), 72mg cholesterol, 528mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 4g protein.

Recommended Video