To me, summer means potato salad season. And coleslaw season, and watermelon season, and ice cream season, and gin and tonic season. . . but primarily, potato salad season. So, quick: when you think of potato salad, what type do you think of?
Well, there are the “smooth and creamy potato salad” people. There are the “tangy, vinegary potato salad” people. There are the “small cubed potatoes potato salad” people and the “big, honkin’ chunks of potato potato salad” people. There are the “grilled potatoes potato salad” people. And there are even the “radishes and potatoes potato salad ” people (an iteration I’d never encountered before this summer).
And moi? I like ’em all. The HH is a huge fan of potatoes in any form, prepared using any cooking method and dressed with any and all toppings or seasonings (unfortunately, his sole requirement is that they be plated alongside a piece of animal protein).
(“And Mum, don’t forget the ‘canine potato salad people’. . . oh, actually, we’ll just take that piece of animal protein instead.”)
Since I adore leafy green vegetables and have also been trying to incorporate more of them into my diet lately, I’m eternally scouting out recipes that make use of greens in novel and interesting ways. A few nights ago I remembered this old favorite that we haven’t eaten in a couple of years at least. The recipe is from a book I found over a decade ago, in the remainder bin at a local bookstore. Called, simply, The Greens Book, it’s a slender volume offering a multitude of esoteric recipes with a handful of more accessible ones (of which this salad is one). Mostly, I’ve used the book as a reference source when I want to identify some mysterious or previously unencountered green that’s crossed my path (sometimes literally), as it also provides sharp and stunning photographs of each type of leaf.
I’ve proclaimed my affection for raw dandelion greens in an earlier post; this salad uses barely-wilted stems and leaves and pairs them with cooked, still-warm potato chunks and a lemony, garlicky, olive-oil dressing. It’s quick, easy, and perfect as an accompaniment to a Bar B Q buffet or as a main course if served alongside another salad. Because the flavors are so pronounced, this dish can easily liven up a humble or mildly flavored main course.
Although they’re not technically herbs, dandelions do grow in my very own backyard, so I’m submitting this recipe to Kalyn’s Weekend Herb Blogging event, started at Kalyn’s Kitchen and this week hosted by Simona at Briciole and to Jacqueline and Lisa’s No Croutons Required.
Warm Dandelion and Potato Salad
suitable for ACD Stage 2 and beyond
from The Greens Book by Susan Belsinger and Carolyn Dille
Cooked on the stovetop in no time at all, this salad won’t overheat the house on a hot summer’s evening. Though it’s great served warm, this is also wonderful at room temperature.
1/2 pound (225 g.) dandelion greens, picked over, washed, and dried
1-1/2 pounds (675 g.) red-skinned potatoes
1/3 cup (80 ml.) extra virgin olive oil
zest from one lemon
3 garlic cloves, pressed or minced
salt and freshly ground pepper
juice from one large lemon (about 1/4 cup–60 ml.)
generous 1/4 cup (60 ml.)–we use more like 1/3 cup or 80 ml.–pitted and sliced kalamata olives (or use whole if you can’t find pitted)
Remove dandelion leaves from stems and tear or chop into large bite-sized pieces. Cut the stems into pieces about 3/4 inch (2 cm.) long.
Scrub the potatoes. Slice into 1/8 inch (3 mm) thick slices, or, if they’re small, just cut in half. Place in pot, cover with water, and bring to boil. Cook 10-12 minutes, until just fork-tender. Drain and keep warm.
Mix the olive oil, lemon zest, and garlic in a small bowl. Place about 2 Tbsp. (30 ml.) of the mixture, including some bits of garlic, in a sauté pan. Heat over medium heat and add the dandelion stems. Cook and stir for 4 minutes. Add the greens and stir for one minute longer. Season with salt and pepper, to taste. The stems should be cooked but still crispy, and the greens should be barely wilted.
Transfer the dandelion mixture to a bowl and cover with the hot potatoes. Add the lemon juice and rest of the oil mixture, and toss well. Add the olives and toss again. Taste for seasoning and serve. Makes 6 servings as a side dish or 4 as a main course.
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total winner! dandelion is the best thing ever. seriously.
Yum I love those little red potatoes. What about the apples in potato salad people?? I just find that weird. The apples look like potato when cut up so sometimes you take a bite and get something different than what you expected! The potato salad I grew up with is the creamy, unhealthy and oh so delicious kind – though it uses eggs which I’m trying to cut back on. It’s basically potatoes mashed up a bit, hard boiled eggs cut up, miracle whip, green onions, some sliced hard boiled eggs on top and a sprinkling of paprika.
I was definitely a creamy potato salad girl (although the thought of all that egg and mayo makes me want to gag), but this looks really good!
What an intriguing potato salad recipe!!
I couldn’t even pretend to like tater salad as a kid- the smell, the color, the boiled eggs (gross!) would just freak me out. It wasn’t until I was on my own that I figured out potato salad didn’t have to be a mayo-salad. Yours looks fresh and yummy and delicious!
I’ve been calling the dandelions in my back yard weeds. I will now think of them as herbs.
I am a mustard and green beans potato salad person, but I really like the idea of using steamed greens.
Oo what a good idea for greens. I always have so many with CSA delivery – I’ll definitely make this! We’re getting potatoes in the delivery today as well 🙂
Interesting. Never thought to add olives to my potato salad, and I’m an olive fiend. I’ll keep this one in mind for sure.
That looks beautiful–and what a great way to use dandelion greens!
I don’t think I’ve ever had dandelion greens. Haha I didn’t know dandelions were good for anything besides wishing on!
And thank you so much for your kind words of support on my blog. It means so much to me. You are a truly wonderful person, Ricki!
I have to agree on that. . .I just LOVE dandelion. (And if you’ve got any other interesting ways to use it. . . ) 😉
I’ve never heard of apples in potato salad–it does sound a bit weird! But your childhood version is so close to the one my mom used to make!
I have to admit, I was a creamy type, too–but this one is still my new favorite!
Thanks! Glad you like the look of it.
Sounds like potato salad traumatized you as a kid!! But this one is a nice, refreshing change from the mayo and hard-boiled eggs 🙂
I’ve never had beans in p.s. before–sounds like it would work very well. And those “weeds” can be mighty tasty!
Glad you like it! Let me know how it turns out if you do end up making it.
It may sound like a strange addition, but it just seems to work with the bitterness of the dandelion.
Thanks so much! And it tastes yummy, too 🙂
Aww, thanks for your comment and glad it helped mitigate the effects of that “other” commenter. I had never heard of the “wishing on” aspect of dandelions–must try that one out this summer! 🙂
this salad makes dandelion greens look very appetizing! But as there are none in my backyard I am unsure where to find them.
I am always up for a bit of potato salad that isn’t full of egg or dead animals! Potatoes are so versatile that they go with so much. Thanks for the link
this is a fantastic way to use up the random greens growing all over my veggie patch. thank you.
OMG that looks awesome!! And I could share the leftovers with my guinea pigs–they LOVE dandelion greens too!
I love the way it looks, the verdict is still out on the dandelions. Okay, so I’ve never tasted them and totally know not of what I speak but I have this sense they’ll be bitter. I hate arugula – so how close are dandelions?
Cool! Somehow I just never think of dandelions that way. All in all, this is such an interesting recipe it is worth trying just for the fun factor alone.
Dandelion greens are sold everywhere here–in the supermarket, alongside the romaine lettuce or spinach leaves! I’m not sure I’d use the ones in my garden just yet–maybe in a year or two. And I agree about the potato salad!
Yes, they’re a great way to clean up the yard!
Definitely a salad worth sharing, with whomever you choose (rodent or not) 🙂
yes, they are, indeed, bitter tasting–though somehow, in dandelion greens, this appeals to me (as opposed to, say, kale, which I find bitter cooked but not raw).
Interesting, yes, but also delicious! We love it over here. Let me know what you think if you do give it a try!
I have so many weeds in my own backyard- this is really a great idea for “disposing” of them! It looks like such a delicious salad.
Mmmmmmmmmmmm. I do love potato salad and I don’t think I’ve ever eaten dandelion — it sounds delicious!
That looks awesome! & so perfect for a summer lunch or light dinner. must make soooooooon
Andrea Z says
Tangy, lemony potato salad – especially if it has kalamata olives – is exactly the kind I desire. Warm dandelion greens are the perfect addition. Can I come live at your house?
Lulu Barbarian says
You know that if you let Andrea come live with you we are all going to want to come live with you. 🙂
This looks delicious! I just checked with Zoe to see if it’s Greek, and it’s not, but with these ingredients I think it ought to be. I think it’s a Greek dish that the Greeks just haven’t thought of yet!
Mmm, dandelions! And to think… people call them weeds!
If you’ve never disposed of dandelion weeds this way, it’s a terrific introduction! It may not be sweet, but it is deliciously tart and (a little bit) bitter.
I didn’t taste dandelion until I was MUCH older than you! But once I got my first bite, I can tell you, it’s now one of my favorite greens (especially in this salad) 🙂
I’ve even been known to have it for breakfast w/ some scrambled tofu. Let me know how you like it if you do give it a try!
Kalamata olives are good in pretty much everything, aren’t they? And yes, of course, you can come live with us (the Girls are already wagging their welcome-tails)–but I’m counting on reciprocation (and I think we have to start with those double chocolate-chip cookies from last week!) 🙂
Wow–party time! Wouldn’t it be great if we COULD all get together?? Sigh–sometimes I wish I lived in the US so I could actually meet some of my favorite readers and bloggers!! And I agree, it should be Greek if it isn’t already 🙂
I know! But of course, dandelion has been a staple of Italian cuisine for a long time. 🙂
What kind of potato salad person am I? Good question. While I think about the answer, can I have some more of your dandelion potato salad?
I’m definitely a standard creamy potato salad girl, but I’d eat any kind. Definitely this kind.
Great entry! I have always wanted that cookbook. What a unique take on potato salad.
Debbie Roell says
This sounds good. Might I be able to substitute arugula for the dandelion greens?
Ricki Heller says
I don’t see why not. It will be a different flavor and different texture, but should still taste good.