Dandelion Potato Salad Recipe

Name: Dandelion Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 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

Servings: persons

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.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Dandelion Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dandelion Potato Salad

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