Warm Potato and Dandelion Green Salad

cindy sandberg


This was my grandmother's recipe. It is simple and delicious. My mother remembers that every spring, she and her three sisters would be sent out to collect dandelion greens. When they came home with a big bunch, Grandma would make this dish for the family's supper. It was always looked forward to with great anticipation! When I tried it for the first time, I could see why! It just tastes like simple, country goodness!


★★★★★ 1 vote

15 Min
10 Min


  • 3
    medium potatoes, scrubbed and cubed(peeled or unpeeled, your choice)
  • 4
    strips bacon
  • 1
    big bunch dandelion greens(about six cups, torn)-you could also use another green like chard or kale, or even leaf lettuce if you can't get dandelion greens
  • 2 Tbsp
  • 2 Tbsp
  • 2 tsp
  • ·
    salt and pepper to taste

How to Make Warm Potato and Dandelion Green Salad


  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.

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