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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Friends and family will love the crunchy produce in this tasty potato salad. Dandelion leaves are a deliciously different addition in spring. Ingredients:
1-1/2 pounds potatoes, peeled and cubed (about 4 cups) |
1-1/2 teaspoons salt, divided |
1/2 cup sugar |
4 teaspoons king arthur unbleached all-purpose flour |
1/2 cup white vinegar |
1 teaspoon prepared mustard |
2 medium onions, chopped |
1/4 cup mayonnaise |
3/4 teaspoon celery salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
4 hard-cooked eggs |
1 to 1-1/2 cups torn dandelion or spring mix salad greens |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1/2 cup sweet pickle relish |
paprika |
Directions:
1. Place potatoes and 1 teaspoon salt in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
2. Meanwhile, in a small saucepan, combine sugar, flour, vinegar and mustard until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in onions. Drain potatoes and place in a large bowl. Add onion mixture; toss to coat. Refrigerate, covered, until chilled.
3. In a small bowl, mix mayonnaise, celery salt, garlic powder, pepper and remaining salt. Add to potato mixture; toss to coat.
4. Chop three eggs; slice remaining egg for topping. Add chopped egg, dandelion greens, peppers and pickle relish to potato salad; stir just until combined. Top with sliced egg; sprinkle with paprika. Yield: 12 servings (3/4 cup each).
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