Dandelion Potato Salad

In Slovenia, where I was born and bred, almost everybody eats this kind of salad at this time of the year. It is very common for us to go out and pick dandelion leaves in the big, clean (dog free!) meadows. They are the most delicious at the beginning of spring, before the plants bloom because that’s when they are most tender. You can still eat them later, but they are just a little more tough and chewy.

If you have never tried them, they taste a little bitter but insanely delicious when prepared the right way. And while I’ve always known they had to be very healthy, I just googled “health benefits” and realized that I didn’t even have clue! I am not going to bore you will all of them, but just to mention a few: dandelion leaves contain a crazy amount of vitamin K, A, C, calcium, iron, potassium, magnesium and sooooo many more!

Anyhow, let’s go to the most fun part — the salad recipe! In addition to dandelion greens (leaves), you’ll need:

(for 1 bowl of salad)
-About 2-3 cooked and peeled potatoes (I cook them in skins)
-2 hard-boiled eggs
-pumpkin seed oil (or any other oil you use for salad)
-vinegar (I use balsamic)

First cook the potatoes. In the meantime wash the dandelion greens and if the leaves are too long, cut them in half. Place them in a bowl. After the potatoes are cooked wait until they are just cool enough to peel, they should still be warm! Now slice them and toss them in the salad add salt, oil and vinegar and stir well (you can use your hands!).

Top with sliced eggs and enjoy!

Ps. This is just a basic recipe for the dandelion potato salad but you can of course add many more ingredients, like tomatoes, sliced paprika, avocado, red kidney beans, roasted cashews (I can’t have a salad without them!),…

I am curious if you’ve ever heard of this kind of salad or have even tried it?

Polona XX


You can follow Polona on Instagram or visit her online boutique Baby Jungle shop!


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