Dandelion Potato Salad Recipes

Steps:

• 1. Boil potatoes in lightly salted water until just tender, 8-10 min. Drain and return to pan, cover and set aside.
• 2. Fry bacon til crisp, drain on paper towells and crumble. Reserve 2T bacon grease in skillet.
• 3. To reserved bacon grease add the vinegar, water, sugar, salt and pepper. Whisk and bring to a simmer.
• 4. Pour the hot dressing over the torn greens in a bowl. Add the potatoes and bacon and lightly toss to coat.

Steps:

• 1. Cook bacon so that it's crispy, but not burnt. Peel (optional) and quarter potatoes, and boil until almost soft.
• 2. Drain bacon on paper towels. Chop your onion and celery, and dandelion. Put into a large bowl, and add salt and pepper.
• 3. Mix together: potatoes, bacon, dandelion, onion, and celery. Drizzle your vinegar and oil slowly while mixing. If you want more bacon, it only tastes better! NOTE: dandelion should be chopped fairly fine.

Steps:

• In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, toss with butter, and season with salt and pepper.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove the bacon and drain on paper towels. Set aside the pan with the bacon grease.
• In a large bowl gently toss together the dandelion greens and onion.
• In a small bowl, whisk together the egg, vinegar, and sugar. Season with salt and pepper. Stir the egg mixture into the skillet with the warm bacon grease. Mix in the diced bacon and flour, and whisk for about 1 minute, until thickened to the consistency of salad dressing. Pour at once over the dandelions and toss to coat. Serve the greens over the potatoes.

Steps:

• Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.
• Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.

Steps:

• In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat., Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms.