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Potato salad with dandelion — A twist on the classic potato salad

This post was last updated on June 21st, 2015 at 01:58 pm

Potato dandelion salad -- A twist on the classic potato salad Follow Me on Pinterest A few weeks ago my mom, Jeanie, posted on Fresh Bites Daily about “The World’s Best Potato Salad” that included tips on “making it your own.” I am pleased to announce that I have made it my own and am here to share the result.

Below is basically my mom’s “World’s Best” recipe with a twist: dandelion pickles and dandelion vinegar in place of the dill pickles and pickle juice respectively.

I ate a bucket full.

My mom still preferred the “World’s Best” but I can’t get this new version out of my mind and so I share it here. The only catch is that it may take a few weeks before you have the ingredients and if the dandelions are past in your area, it may take about ten months. Sorry about that. 🙂

You are going to need dandelions pickled in white wine vinegar. Carol posted about the mixture here on Fresh Bites Daily earlier this spring. Make a batch and you may find yourself using it in everything. Find it here.

With your dandelion pickles in hand, go forth and make potato salad.

Potato Salad Ingredients

Potato dandelion salad -- A twist on the classic potato salad Follow Me on Pinterest

  • 2 pounds red potatoes or Russets, close to the same size and scrubbed
  • 3 eggs, hard boiled, peeled and diced
  • 2 stalked celery, finely diced
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt or sour cream
  • 1 cup dandelion pickles with red onion (or more…)
  • 1 tablespoon dandelion vinegar (or more…)
  • Salt and pepper to taste

Potato Salad Steps

  1. Choose a pot large enough for the potatoes to fit in one layer. One layer (and potatoes of similar sizes) will result in the potatoes reaching the finish line at the same time. Take care not to over-cook the potatoes.
  2. Add just enough water to the pot to cover the potatoes. Turn the heat to high, bring the water to a boil, and then turn the heat to a low medium. Cook the potatoes until they are soft but not mushy. Use a small sharp knife to check for doneness. Timing on this will depend on the size of the potatoes.
  3. When the potatoes are done, pour them out into a large strainer and rinse with cold water to stop the cooking process. Spread the potatoes on a tray to finish cooling.
  4. At this point, you may choose to peel the potatoes. Satisfy yourself and your family on this issue.
  5. Dice the potatoes into small bite-size pieces and toss into a large mixing bowl. Having small pieces leaves more surface area for the potatoes to absorb the dressing.
  6. Pile on the celery, onion, egg, and dandelion pickles.
  7. Gently toss the ingredients until evenly mixed in the bowl.
  8. In a separate bowl mix the mayonnaise and yogurt. Thin down the dressing with the vinegar.
  9. Add about 2 teaspoon of salt and 1 teaspoon of pepper to the dressing. Mix well.
  10. Pour the dressing over the potato mixture and toss gently. As the salad sits, juices from the celery and onion will mix with the dressing, melding flavors and thinning down the dressing.
  11. Taste for salt and pepper, making necessary adjustments.