The greatest summer vegetables are used in this salad, which is my favorite to bring to picnics. To transform it from a hearty salad into an entrée, add chopped, grilled chicken.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 5 pounds white potatoes, peeled and cubed
- 3 tablespoons butter
- salt and pepper, to taste
- 1 pound bacon, diced
- 1 pound torn dandelion greens
- 1 medium onion, diced
- 1 egg, lightly beaten
- ½ cup white vinegar
- 1 tablespoon white sugar
- 1 tablespoon all-purpose flour
Instructions
- 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.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 382 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This was so scrumptious! I carefully picked my tender spring dandelions and had no bitterness (but I already like dandelions anyway). Also, I cut the recipe to 3 servings but made a full batch of the dressing (because I can’t exactly quarter an egg) I thought it was just right with the extra dressing for the portion size and will definitely make this again.
I didn’t toss the boiled potatoes with butter, salt or pepper. I decided to saute the diced onion and shredded dandelion greens in the butter (they weren’t too bitter this way, as the other reviewers’ mention) before mixing them into the taters. I added roughly a teaspoon of Dijon mustard to the dressing; I do think the recipe could use a half recipe more of the dressing to have an amount I think would be just perfect. The mustard really gave it a nice touch. This is the first time I’ve tried this type of green and I like it. Will definitely make again.
We received dandelion greens this week from the CSA we belong to. We had never eaten them before, and this recipe sounded good (everything’s better with bacon…right?). It was OK. I think the issue is that we just weren’t wild about the dandelion greens – they were fairly tough and bitter. We did saute them with the onions as suggested by others – can’t imagine eating them raw. If you love dandelion greens – I am sure you would like this recipe. I did have a little trouble with the sauce – came perilously close to having scrambled eggs. Quickly removed the pan from the heat (which was my mistake…the recipe does not say to have the heat on). It got very thick, so I quickly stirred in some cream. The sauce turned out fine and tasted good. Thank you Kasia2 for submitting the recipe. It was fun to try. It doesn’t seem fair to give it a 3 when we just didn’t like the greens…as I said, those who enjoy dandelion greens will no doubt like this. It’s a lovely blend of flavors.
We never thought dandelions could taste so good! I decided to go with an idea from another reviewer to slightly fry the dandelion greens and the onions together, then to coat them with the bacon salad dressing. Don’t despair if the potatoes consistency after cooking is slightly mushy. With the greens served over them they taste great!
Fabulous way to eat dandelions. Since I was finding these bitter per the recipe. I cooked the greens up a little more. Not sure if these were as nutritious but at least not bitter. Fantastic side dish!
Great recipe. My mother made this every spring!